This article is also available in: Italian
PREPARATION TIME 15 minutes
Stock: 30 minutes
Rice: 18 minutes
Caramelized onions: 10 minutes
PAIRING WITH wine or beer
• 1 endive’s core
• 380g Arborio rice
• 4 tbsp extra virgin olive oil
• 50g butter
• 1 Andria burrata (spun-curd cheese)
• 1 Tropea red onion
• Salt and pepper
• 1,5 L vegetable stock
• Balsamic vinegar
• 1 tbsp cane sugar
• Celery, carrot and onion for the stock
Prepare the vegetable stock. Throw celery, carrot and onion in a big pot with water and salt. Set the pot over medium-high heat and bring it to a boil.
Wash endive. Remove the hardest parts and mince. Cut the red onion in half: mince one half and set aside the other half.
In a saucepan, heat olive oil and 20g of butter on low heat. Sauté minced red onion until translucent – add some lukewarm stock, if necessary. Add rice and cook for about 2-3 minutes. Stir often and add minced endive. Season to taste with salt and pepper. Add vegetable stock and cook until it is absorbed.
In the meanwhile, julienne the remaining onion, throw in a pan and sauté with oil. Add cane sugar, balsamic vinegar and salt. Keep cooking for a few minutes until vinegar evaporates.
Scoop out the inner part of burrata – the only part you need for this recipe- and set aside in a bowl.
Once ready, stir rice and butter until creamy. Season to taste.
To serve, top rice with burrata and caramelized Tropea red onion.
THANKS TO Luca Sbarbada