Risotto with grilled trevisse

Serves 4-6

Trevisse becomes sweet and soft with just a hint of its bitterness in this risotto (LISA BARBER)

The red winter salad leaf trevisse is just coming to the end of its season. Slightly charred, it becomes sweet and soft with just a hint of its bitterness.

2 heads of trevisse
1 tbsp olive oil
1/2 tbsp balsamic vinegar
11/2 litres/21/2 pints vegetable or chicken stock
100g/31/2oz unsalted butter
1 yellow onion, peeled and finely chopped
600g/21oz arborio rice
300ml/10fl oz dry white wine
100g/31/2oz unsalted butter
80g/3oz Parmesan, grated

Slice the trevisse in half lengthwise, brush with oil and place under a hot grill until slightly charred. Remove from the heat and drizzle over the balsamic. When cool, chop roughly and set aside.

Simmer the stock in a pan then place a second pan over a low heat and melt the butter.

Add the onion and cook until soft. Add the rice and stir well to coat. Add the wine and turn up the heat slightly.

Once the wine has been absorbed, start ladling in the stock. Let the stock be absorbed by the rice before adding the next ladle. Stir gently and continuously.

Once all the stock is finished, the rice will be soft and creamy with the smallest hint of a bite. Add the butter and cheese, season with salt and pepper and fold in the trevisse.

Place a lid on the pan, remove from the heat and allow to rest for a few minutes, then serve.