Red winter chicory of Treviso
Take the outer leaves and the tips of the heads of the red winter chicory of Treviso, cut into small pieces and stir them in a fried onion, garlic, olive oil and butter. Add half a glass of white wine and the rice and then, little by little, the boiling broth. Three-quarters cooked, tied with a large knob of butter and abundant Parmesan cheese. When cooked add a pinch of white pepper.