This dish is seriously amazing. It has the fell of being in a top restaurant, spending big money whilst sitting at the dining room table in the comfort of the own four walls. A good friend of mine, Maja, made it for me perhaps some two years ago and ever since it's been one of my favourites. It's easy enough to make it at home and I dare you to make it and not love it.

The ingredients:

- 1 cup of rice (for two persons)

- 1 clove of garlic, cut

- 1 table spoon of extra virgin olive oil

- 1 cup of red wine (I had refosco from Vina Koper)

- 2 cups of boiling water

- two handfuls of chicory, washed and cut

- parmesan cheese, grated

The how-to:

Put the saucepan on high heat then add the olive oil and garlic, turn the heat to medium and wait for the garlic's ends to get golden (as usual). Then add the chicory and turn for about a minute, then add the wine. Add then the rice and toss and turn until the rice cooks up all of the wine. Then add the water and turn occasionaly. After 15 minutes or so (as stated on the packaging) the rice is cooked. Add a bit of the grated parmesan to make it salty, creamy, shiny and super tasty. 

Ta najtaboljša rižota ever. Deluje full high-end iz neke ultra restavracije a jo enostavno narediš doma in se počutiš, kot da zapravljaš mastne denarje na luksuzni lokaciji. Moja prijateljica Maja mi jo je naredla pred približno dvemi leti in od takrat jo delam znova in znova. Naredi se enostavno - probajte, ne bo vam žal.

- 1 skodelica riža (za dve osebi)

- 1 strok česna, narezanega

- 1 žlica ekstra deviškega olivnega olja

- 1 kozarec rdečega vina (jaz sem imela refošk od Vina Koper)

- 2 kozarca vrele vode

- za dve pesti narezanega in opranega radiča

- nariban parmezan

Posodo sem dala na plin, vanjo olivno olje in česen, tolko časa, da robovi postanjo zlati (kot vedno!). Dodala sem radič in ga približno minuto mešala nato dolila vino. Dodala sem riž in počakala, da pokuha celotno vino, nato sem dodala vodo. Po približno 15 min (oz. kot piše na embalaži) je riž skuhan in dodam le nariban parmezan, da se rižota posoli, postane kremasta in svetleča.