Fold in the endive and serve..

freshly grated Parmigiano-Reggiano.In a medium saucepan, bring the chicken stock to a simmer.

In a large saucepan, heat the olive oil.Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.Add the rice and cook, stirring, for 1 minute.

Add the wine and cook, stirring until the wine is absorbed.Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.

Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.

The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.You want the bowl of the decanter to be wide and shallow to allow that air to improve the wine.

A shorter neck allows for easy pouring, and you want a spout that will easily direct wine into glasses without splashing or gushing too fast.Some decanters come with strainer funnels for filtering wine.. Food & Wine.

Most decanters are designed to hold one standard bottle or one magnum worth of wine.If you usually decant standard bottles, there’s no reason to buy a large decanter.