The last hearty risotto recipe before the Spring comes. I have used extra virgin olive oil instead of butter in my risotto recipe. I prefer using a good extra virgin olive oil because its spicy aroma goes well with vegetables and walnuts. Extra virgin olive oil will add more flavor to your risotto recipe and it doesn’t hide the flavor of other ingredients.
600 g of rice
150 g of red chicory finely chopped
120 g of provolone cheese
10-12 fresh walnuts
6 tablespoon of extra virgin olive oil
A slice of onion
About 2-2,5 l of chicken stock or vegetable broth
Heat the extra virgin olive oil in a sauce pan, add the onion finely chopped, stir in the rinsed and chopped red chicory. Add the salt and cook for five minutes. Then add the rice and stir for about one minute (if you like, you can add a touch of dry white wine and stir until it has evaporated). Gradually add the hot stock, stirring constantly until it is absorbed. Continue in this way until the rice is tender. When the rice is done add the shredded provolone cheese, stir, add the walnut kernels and drizzle with extra virgin olive oil. Spoon the risotto in the dishes, scatter the walnuts kernels over the top and serve hot.
-If you like a stronger nutty taste in your risotto recipe, you can add the ground walnuts in place of the walnuts kernels.
-You can use your favorite soft cheese with mild flavor instead of provolone cheese.
– Make sure to have fresh walnuts otherwise the rancid flavor can ruine your meal
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