Apple & Chicory Risotto Recipe - Great British Chefs

Ingredients

• 3 chicory
• 3 apples, sharp in flavour
• 1 tsp caster sugar
• 1 garlic clove, sliced
• 1 small onion, finely diced
• 300g of Arborio risotto rice
• 150ml of dry white wine
• 1.5l chicken stock
• 50g of unsalted butter
• 50g of Parmesan, finely grated
• flaky sea salt
• freshly ground black pepper
• 50ml of olive oil
• 5g of lecithin
• 1 tsp honey
• 1 tsp Dijon mustard
• 100ml of apple juice, reduced to 50ml
• 150ml of light olive oil
• 125ml of grapeseed oil
• 75ml of cider vinegar, good-quality
• Parmesan, cut into shavings
• extra virgin olive oil