- 1 Burrata Michelangelo (120 g)
- 160 g of "carnaroli" rice
- red chicory
- 1/2 glass of red wine
- vegetables stock
- 1/2 onion
- olive oil
Wash the chicory and cut it into thin strips.
Prepare the vegetable stock and keep it warm.
Brown in olive oil the mince onion.
When the onion is golden, add the rice and a half of the chisory.
Let it grill during 2 minutes.
Add 1/2 glass of red wine and let it boil.
When the wine is evaporated add the stock and salt.
Simmer for 10 minutes adding the stock little by little.
When the rice is cooked, turn off the heat and add a part of the Burrata cheese to thicken all.
Add the remaining chicory and let stand during 1 minute.
Decorate with the remaining Burrata cheese cut into dices.