Green Chicory Mit Risotto

Sauté shallots and garlic in warm oil. Divide the cicorino into leaves, put a quarter aside, and briefly steam the rest. Add the long grain rice and sauté until translucent. Extinguish with the wine and cook completely. Pour in the soup gradually so that the rice is always just covered with liquid. Simmer on low heat, stirring frequently, until just tender, about 20 minutes; do not cover skillet.

Cut aside cicorino into narrow strips, stir into the risotto with the mascarpone as well as the parmesan, season, just until hot.

Next, mix in about 2/3 of the raw ham, spreading the rest evenly over the top as a garnish. Serve immediately.

Tip: It’s best to use your favorite ham – then your dish will taste twice as good!

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