(Risotto with chicory - Our recipe)

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

Time:
preparation: 15 minutes
........ cooking: 30 minutes
Difficulty:
Medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

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.