The recipe that we would like to present to you today is typical of Veneto, more precisely, of Verona. This dish brings out all of the flavours of this land: the extremely tasty chicory and the city's famous cheese. It is a delicate yet flavourful dish, that, when accompanied by an Italian full bodied red wine, warms up even the coldest of winter days.
Ingredients for 4 people:
Let's get started with our chicory and Monte Veronese cheese risotto by taking a pan where we will brown the onion in 20g of extra virgin olive oil and leave it to cook for about 10 minutes.
In a casserole pan, put the remaining extra virgin olive oil and let the Vialone nano rice toast, slowly adding the vegetable stock. Cover the pan, lower the heat to its minimum and let it cook for about 10 minutes; at this point we can add the cream of red chicory and put the lid back on.
When the rice is cooked, let's add the Monte Veronese cheese cute into cubes and the knob of butter, off the heat.
This dish should be served at the table with a bottle of Raboso of Piave.