Broccoli Rabe Risotto
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
10 cups
Chicken Stock (as needed)2 tbsps
Unsalted Butter1 tbsp
Olive Oil3 cloves
Garlic (minced)2 cups
Arborio Rice1 cup
White Wine (dry)2 tbsps
Extra-Virgin Olive Oil1 tbsp
Red Wine Vinegar3 sprigs
Thyme (fresh, picked and chopped)Directions:
1
Blanch the broccoli rabe, and then immediately shock in an ice bath
2
Remove from the ice and set aside
3
Heat the chicken stock in a medium saucepan and keep warm on the stove
4
Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft
5
Stir in the rice, tossing to coat, and cook 1 minute
6
Pour in the wine and cook until completely reduced
7
Add 2 cups of the hot stock and cook until absorbed
8
Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed
9
(You may not need all of the stock
10
) Cook until the rice is al dente, about 20 minutes
11
Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted
12
Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside
13
Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan
14
Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl
15
Season with salt and black pepper and serve with the risotto