Chicory & Gorgonzola risotto

Pour the vegetable stock into a pan with 750ml water and warm gently over a medium heat. Meanwhile, put 25g butter and the olive oil in a large saucepan set over a high heat and, once the butter is melted, add the sliced chicory. Fry for 2-3 minutes until lightly charred, then reduce the heat to medium and add the chopped onion and garlic. Season and sauté for 5-8 minutes, until starting to soften but not coloured.

Stir in the rice for a minute, making sure every grain is coated in the butter mixture. Add the wine or vermouth and keep stirring until it has all been absorbed. Reduce the heat ever so slightly, then start to gradually ladle in the stock, stirring the whole time and seasoning as you go. Only add extra stock once the previous ladleful has been absorbed. This should take 35-40 minutes and give you perfect rice with a slight bite.

When all the stock has been absorbed, take off the heat. Add the remaining butter and the grated Parmigiano Reggiano, then cover with a lid. Leave to stand for 2 minutes, then stir and spoon into serving bowls. Top with the Gorgonzola and serve immediately.