For ➍-➏20 cl well-seasoned chicken or vegetable stock, as needed
2 tbs extra virgin olive oil
75 g / 8 tbs minced onion
200 g / 24 tbs arborio or carnaroli rice
1 - 2 garlic cloves (to taste), green shoots removed, minced
freshly ground pepper to taste
10 cl dry white wine, (pinot grigio or sauvignon blanc)
500 g broccoli (2 good-size stalks), stems peeled &d cut in small dice, flowers thinly sliced*
8 tbs freshly grated Parmigiano cheese
2 tbs minced flat-leaf parsley
Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 m. Do not brown.
Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 8 tbs) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
After 10 m, stir in the diced broccoli stems. Continue to add broth and stir the rice for another 5 m minutes*. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 m*. When the rice is tender all the way through but still chewy, it is done.
Adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmigiano and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about ½ m, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 m. Do not brown.
Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 8 tbs) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
After 10 m, stir in the diced broccoli stems. Continue to add broth and stir the rice for another 5 m minutes*. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 m*. When the rice is tender all the way through but still chewy, it is done.
Adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmigiano and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about ½ m, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
*Partially microwave the broccoli (about 5m for 500g) and add 10 m before ending cooking.
Read the tip on making a quick risotto.
