for 4 people

Risotto

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
300 g	risotto rice
2 dl	apple wine
8 dl	chicken bouillon, hot
200 g	red-skinned apples, cut into approx. 1 cm cubes
50 g	butter, cut into pieces
50 g	tangy Gruyère, coarsely grated
	salt and pepper to taste

Chicory

	olive oil for frying
500 g	chicory, cut in half
2 tbsp	butter
½ dl	apple wine
1 dl	chicken bouillon
5 sprig	thyme
	salt and pepper to taste

How it's done

Risotto

Heat the oil in a wide pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Pour in the apple wine, reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is al dente. Mix in the apple, butter and cheese, season.

Chicory

Heat a dash of oil in a non-stick frying pan. Place the chicory in the pan (cut side down), fry for approx. 3 mins. each. Remove and set aside. Reduce the heat, add the butter to the same pan, melt until it foams and smells nutty. Pour in the apple wine, reduce. Pour in the stock, add the thyme along with the reserved chicory, cover and simmer for approx. 5 mins. Remove the lid, continue to simmer for approx. 5 mins., season.

To serve

Plate up the risotto, top with the chicory and sauce.

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