Risotto with broccoli
4 servings
40 minutes
Broccoli risotto is a refined Italian dish that combines the tenderness of Arborio with the rich flavor of fresh broccoli. Risotto is a traditional Northern Italian dish famous for its creamy texture achieved by slowly adding broth. Broccoli adds freshness and a slight crunch to the dish, while saffron gives it a golden hue and exquisite aroma. A hint of acidity from white wine harmoniously complements the creamy taste of parmesan. This dish is perfect for a cozy family dinner or a festive event, impressing with its rich flavor and delicate aroma. It can be served with crispy baguette and light white wine, creating an authentic Italian experience right at home.
1
Read the entire recipe before cooking to avoid confusion and poor results later. So, chop the onion into small cubes, and crush the garlic using a garlic press. Slice the broccoli into fairly thin pieces, removing any overly thick stalks. Try to use fresh broccoli — its flavor is much richer. Heat a deep skillet over medium heat, pour in olive oil, and melt the butter in it. Once the mixture stops bubbling, add the onion and garlic.
- Onion: 1 piece
- Garlic: 3 cloves
- Broccoli cabbage: 350 g
- Olive oil: 5 tablespoon
- Butter: 1 tablespoon
2
Start heating the broth by adding saffron to it. When it comes to a boil, turn off the heat but leave it on the hot burner. When the onion becomes soft and starts to brown in some places, add the rice. Do NOT rinse the rice as it will wash away the starch needed for a creamy consistency. Once the rice starts to become translucent (3-4 minutes), pour in the wine and wait for the alcohol smell to disappear. Immediately add broccoli as it takes quite a while to cook.
- Chicken broth: 3 glasss
- Saffron: 1 g
- Arborio rice: 250 g
- Dry white wine: 1 glass
- Broccoli cabbage: 350 g
3
The next step is to add the broth. Pour enough to completely cover the broccoli and rice. Wait for the broth to evaporate, then add the next portion. Make sure the cabbage is in the rice and broth mixture, otherwise it won't cook. Of course, the amount of broth is approximate, as it depends on many factors - the quality and type of rice, cooking temperature, and so on. While the rice is cooking in the broth, dice the tomatoes into medium-sized cubes.
- Chicken broth: 3 glasss
- Broccoli cabbage: 350 g
- Arborio rice: 250 g
- Tomatoes: 2 pieces
4
Since the rice should ultimately be al dente (that is, slightly firm in the middle), keep an eye on it and taste the dish constantly. Keep in mind that after you take the rice off the heat, it will continue to cook for a while. The entire cooking process from when I add the wine usually takes about 20 minutes. So when you feel that the rice is still a bit firm but will soon be just right, immediately(!) add the tomatoes and let them 'break down.' Nothing should remain except for their skins. This will take about 2-3 minutes. Now remove the risotto from heat, add grated parmesan (in portions), and stir. I warn you that the broccoli will also be slightly al dente if I may say so. But this will not affect its taste quality; rather the opposite — the flavor of broccoli will be very fresh and pronounced.
- Tomatoes: 2 pieces
- Parmesan cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Green basil: to taste