A creamy risotto, made with proper risotto rice such as the arborio or carnaroli varieties, is always a treat. Risottos do need stirring almost constantly while you cook but they are ideal for an informal kitchen meal and need no other accompaniment, except perhaps a leaf or two of green salad. If possible, use home-made stock — if it is good it makes a great difference.
Cut the base off the chicory and slice across fairly thinly. Peel the onion and chop small. Slice the sun-dried tomatoes in half lengthways. Heat the stock to simmering point and keep on a burner at a low simmer while you make the risotto.
Finally, stir in the grated Parmesan and the remaining butter, with salt and black pepper to taste. Serve immediately.
© 1997 Josceline Dimbleby. All rights reserved.