Risotto with Broccoli

By Venzie

Ingredients

• 2 quarts well-seasoned chicken or vegetable stock, as needed
• 2 tablespoons extra virgin olive oil
• 1/2 cup minced onion
• 1 1/2 cups arboria or carnaroli rice
• 1 to 2 garlic cloves (to taste), green shoots removed, minced
• freshly ground pepper to taste
• 1/2 cup dry white wine, such as pinot grigio or saumignon blanc
• 1 pound broccoli (2 good size stalks), stems peeled and cut in small dice, flowers thinly sliced
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons minced flat-leaf parsley

Details

Servings 4
Adapted from shutterchef.com

Preparation

Step 1

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 three minutes. Do not brown.
Add the rice and the garlic, and stir until the grains separateand begin to crackle. Add the wine (I used all chicken stock), and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about ½ cup) at a time. The stock should just cover the rice and should be bubbling, not to 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 minutes, stir in the diced broccoli stems (I used frozen broccoli and just let it warm up and I diced the stems and flower pieces and put them in all at once). Continue to add broth and stir the rice for another 5 minutes. Stir in the
thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so.When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove form the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather then a mound.