Caramelized endive recipe Ingredients
Caramelized Endive, Blue Cheese And Walnut Risotto
Yield: 4
Ingredients:
Endive
• 4 x large Belgian endives
• 2 tbsp olive or grapeseed oil
• 3 tsp granulated sugar
• 1 tsp ground nutmeg
• 1/2 cup chicken or vegetable stock
Risotto
• 3 to 4 cups chicken or vegetable stock
• 5 tbsp olive oil
• 2 x garlic cloves, minced
• 4 x large shallots, peeled and finely chopped
• 2 cups arborio or carnaroli rice, superfino quality
• 2 cups dry white wine
• 1/4 cup thinly sliced radicchio
• 2 to 4 Tbsp. freshly grated Parmigiano-Reggiano (Parmesan cheese)
• 5 tbsp unsalted butter
• 4 tbsp mascarpone cheese
• 1/2 cup Roquefort cheese, crumbled
• 1/4 cup walnut pieces, toasted
Endive
1. Cut each Belgian endive into quarters; remove cores and discard.
Heat oil in a large frying pan over medium-high heat. Sear endives
on all sides until light brown. Sprinkle endives with sugar and ground
nutmeg. Cook for 3 to 5 minutes, or until golden and caramelized.
Decrease the heat to medium-low, add stock and cover the pan with
a lid. Cook for 10 to 12 minutes, or until endive is fork-tender.
Remove from the heat and keep warm.
Risotto
1. Place stock in a saucepan on medium heat and bring to a gentle
simmer. Keep hot.
2. In another saucepan, heat olive oil and 1 tablespoon of butter
on medium heat. Sauté shallots, with garlic, until translucent (do
not brown). Add rice and cook for about 3 minutes, stirring so grains
are well coated with oil. Add wine, stir gently and cook until liquid
is absorbed.
3. Keep rice simmering and add 1/2 cup of hot stock at a time, stirring
gently; wait until each addition is nearly all absorbed before adding
more. Do not stir too often or too hard, as you risk breaking the
grains. Continue this process until the risotto has cooked for about
15 minutes. At this point, the risotto should be al dente (firm and
tender), moist and almost creamy.
4. To finish risotto, gently stir in radicchio, Parmigiano-Reggiano,
butter, Roquefort, and mascarpone. Season to taste with salt and freshly
ground white pepper. Sprinkle in walnuts and stir to incorporate.
5. Assembly: Divide risotto among four warmed pasta bowls, about 1
to 1 1/2 cups per serving. Place endives on top and serve immediately.
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