5 Cups of spring or filtered water
3 Tablespoons extra-virgin olive oil
1 to 2 Cloves fresh garlic, finely minced
1/2 Yellow onion, finely diced
1/2 Cup white wine
1 Cup arborio rice, do not rinse
2 to 3 Medium Belgian endives, quartered
1/2 Cup pan-roasted walnuts, coarsely diced
1 Red bell pepper, roasted over an open flame, peeled, seeded and finely diced
Pour the water into a saucepan over low heat and keep warm throughout the cooking.
Place 2 tablespoons of the oil, the garlic and onion in a deep skillet over medium-high heat. When the onion begins to sizzle, add a pinch of sea salt and saute for 1 to 2 minutes. Stir in the wine and rice and saute until the rice absorbs the liquid. Turn the heat to medium-low and begin adding the warm water, by ladlefuls, and stirring it into the risotto, adding more liquid only as quickly as the rice absorbs it. When the dish is about 80 percent cooked, season to taste with salt. The total cooking time should be 25 to 30 minutes. The risotto will be creamy, but the rice will retain some firmness.
While the risotto cooks, heat the remaining 1 tablespoon oil in a small saute pan and lay the endive, cut sides down, in the oil. Sprinkle lightly with salt and cook, uncovered, until the endive is tender and the edges are richly browned, about 7 minutes. Set aside.
To serve, spoon the risotto onto a platter and arrange the endive, cut sides up, around the rim. Stir in the walnuts and garnish with bell pepper.
Note: To pan-toast the walnuts, heat a dry skillet over medium heat. Toast the walnuts, stirring constantly, until fragrant and lightly browned, about 5 minutes.
–Okay well I burned the walnuts.. and so I picked out the 3 little pieces that were not burned and threw those in. Also I used a red onion. I brought this dish to a potluck!
This recipe is printed with permission from Christina Pirello