(Risotto with chicory - Our recipe)

Time: preparation: 15 minutes ........ cooking: 30 minutes 110 g (4 oz) "radicchio trevigiano" (red     chicory) 55 g (2 oz) bacon, finely chopped 1 tablespoon marjoram and bay leaf 1 tablespoon fresh parsley, finely chopped 750 ml (27 fl oz - 3 1/2 C) vegetable stock 200 ml (7 fl oz - 2/3 cup) red wine 4 tablespoons extra virgin olive oil 150 g (5 oz) rice for risotto Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Clean trevisana; cut it into thin strips. Meanwhile prepare 1 l (35 fl oz - 5 cups) vegetable stock.
In a saucepan add oil, dried herbs and chicory; cover and bring slowly to boil. Cook for 10-15 minutes. Stir in rice and bacon and cook for 2 minutes; then add red wine and simmer until absorbed, stirring. At this point add 2 ladlefuls of stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Serve after some minutes.

Note
- Who prefers different flavors can use smoked bacon or can add a little onion to the
  ingredients.
- Freshly grated Parmesan cheese can be sprinkled over risotto when it is ready.
- For a lighter recipe you can avoid bacon. In this case you can add more dried herbs.

What's the right wine?
Our suggestion is: Valpolicella (red wine from Veneto - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".