After sweating some thinly sliced onion in butter and a bit of oil over gentle heat, add Belgian endive that has been trimmed, sliced down the middle and then thinly sliced across to produce a kind of chiffonade. Mix well and cover, allow the endive to braise with the onions until they are well reduced and have absorbed the flavors of the onion and butter. Do not allow them to brown.

Uncover and raise the heat a bit, add your rice (see below) and proceed in the usual fashion for making a risotto, lightly 'toasting' the rice, then bathing it with a splash white wine and then adding a rich, home-made broth, one ladleful at a time, until the rice is just al dente. (If using a pressure cooker, add all the broth all at once.) Add a bit of cream just before the rice is done, then, off heat, proceed to mantecare with grated parmesan cheese and, if you want a really rich dish, a dab of sweet butter.