Rice and Risotto

Risotto with red chicory

Ingrédients pour 4 personnes: 250g Carnaroli rice, 200g red chicory, 50g beef medulla, 50g leeks, 30g butter, 40g grated cheese (Grana Padano o Parmigiano Reggiano), 1 litre stock, 50g extra virgin olive oil, 25cl beer.

Preparation: in 20g olive oil fry gently half leeks, toast the rice and flavour with the beer, add the boiling stock one ladle at a time and at half cooking time add the stewed red chicory and the beef medulla. When ready, switch off the flame and stir in the grated cheese and a little butter.