Broccoli Risotto

        From the blog For Love of the Table

1 small head broccoli (1/2 lb.), woody ends trimmed away and discarded

4 to 5 T. unsalted butter, divided

1/2 of a small onion, finely diced (about 3 oz.)

1 clove of garlic, minced

3/4 c. Arborio or Carnaroli rice

1/4 c. white wine

2 to 3 c. hot chicken stock

1/3 c. finely grated Pecorino

Salt & Pepper, to taste

Shaved Parmesan or Pecorino for garnish

Cut the florets off of the broccoli stems and coarsely chop (or cut into very small florets); set aside. If necessary, peel the stems. Cut the stems into a small, rough dice. You will have about 1 1/2 cups chopped florets and 3/4 cups diced stems.

Heat 2 1/2 T. of the butter in a heavy medium saucepan over medium heat. Add the onion, broccoli stems and garlic and sweat until quite soft—about 10 minutes. Add more butter if the pan seems dry.   Add the rice and continue to cook for a minute or two—it should begin to sizzle in the butter. Add the wine and cook until the pan is nearly dry. Begin to add the stock. Add enough so that the stock is at the same level as the rice in the pan. Adjust the heat so that the rice cooks at a slow simmer. When the pan is nearly dry, add more stock (to the same level) and season lightly with salt & pepper. Continue cook the rice, stirring at regular intervals and adding more stock as each addition is absorbed.

When you add the broccoli florets will depend on how done you want them to be. If you want them to be soft and falling apart, add them after the rice has been cooking for 5 minutes. If you want them to be "just" cooked, add them after 10 or 12 minutes. I prefer to add them after 5 minutes. When you add them, add a bit of salt to help them begin to release their liquid. (Resist the temptation to add lots of extra liquid after adding the broccoli...the risotto will seem a bit dry at first because of the added bulk of the broccoli, but gradually, as you continue to stir and add liquid at regular intervals, the balance of liquid and solids will return.) Continue to cook, stir and add stock (tasting and seasoning as necessary) until the rice is al dente (i.e.—has texture but is not at all crunchy)—a total of 20 to 25 minutes from the time of the first addition of liquid.

The final consistency of the risotto should be fluid, but not soup-y. Increase the heat to reduce the broth quickly if the risotto is done, but still soup-y...add a bit more broth if the risotto is done but feels "tight". Remove from the heat and stir in another 1 or 2 tablespoons of butter—stirring until the risotto is creamy. Fold in the cheese. After adding the cheese, you may need to correct the consistency again with a splash more broth. Taste and correct the seasoning and serve immediately, garnished with shaved Parmesan or Pecorino. Serves 2 generously as an entrée...serves 3 or 4 as a side dish.

 http://www.forloveofthetable.com/2013/02/broccoli-risotto.html