A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor and texture when broccoli is prepared three ways. Make sure you cook the broccoli ahead so you’re ready to add it to the rice at the end of stirring.
For the Broccoli… Roast, Steam, Puree
2 large broccoli crowns, sliced, drizzled with EVOO, sprinkled with a generous pinch of red pepper flakes and roasted in a 400 degree oven until the edge of burning then cut into bite size pieces. Save raw broccoli crumbles for garnish.
2 medium broccoli crowns, steamed until vibrant green in color, al dente when pierced with a knife and cut into bite size pieces. Save raw broccoli crumbles for garnish.
2 medium broccoli crowns, steamed until vibrant green in color and al dente when pierced with a knife then… pureed with a ladle or two of chicken stock and a serving spoon of plain Greek yogurt. Save raw broccoli crumbles for garnish.
For the Soffrito…
Enough extra virgin olive oil to coat a wide bottom sauté pan
1 small yellow onion, chopped coarsely
2 shallots, chopped coarsely
2 cloves of garlic, chopped finely
Generous pinch of Maldon Sea Salt Flakes
For the Risotto…
2 cups Aborio Rice
1 cup dry white wine
6+ cups hot chicken stock
For the Finish…
8 ounces of sharp cheddar, grated
All the broccoli
1 handful of Parmesan, grated finely
Maldon Sea Salt Flakes and freshly ground white and black peppercorn mix to season.
For the Garnish…
Raw broccoli crumbles
Flat leaf Italian Parsley, chopped finely
In a large, heavy, wide bottomed pan over a medium flame, heat enough extra virgin olive oil so that it coats the bottom surface and until it’s hot but not smoking. Add the onions, shallots, and sea salt and cook until clear and soft, about 5 minutes or so. Add the garlic and stir. Mix in the rice until well coated and toast the rice for 2-3 minutes. Now… up the heat to medium-high, add the wine and cook until evaporated… about another 2-3 minutes.
Start to add hot stock a couple of ladles at a time and stirring until liquid is absorbed… turning down the heat as the rice thickens. This process should result in a creamy and tender but not overly soft risotto and should take about twenty minutes or so. Remove from the heat and stir in the cheddar, Parmesan and a large spoonful of the broccoli puree. Now fold in the roasted and steamed broccoli pieces. Season to taste with Maldon Sea Salt Flakes and freshly ground peppercorns.
Plate each serving with a smear of broccoli puree and then a large serving spoon of risotto. Now garnish with a generous pinch each of toasted breadcrumbs, grated Parmesan, raw broccoli crumbles and flat leaf parsley. Enjoy!