A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor and texture when broccoli is prepared three ways. Make sure you cook the broccoli ahead so you’re ready to add it to the rice at the end of stirring.
A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor and texture when broccoli is prepared three ways. Make sure you cook the broccoli ahead so you’re ready to add it to the rice at the end of stirring.
For the Broccoli… Roast, Steam, Puree
For the Soffrito…
Enough extra virgin olive oil to coat a wide bottom sauté pan
Generous pinch of Maldon Sea Salt Flakes
For the Risotto:
For the Finish:
Maldon Sea Salt Flakes and freshly ground white and black peppercorn mix to season.
For the Garnish:
To Make:
In a large, heavy, wide bottomed pan over a medium flame, heat enough extra virgin olive oil so that it coats the bottom surface and until it’s hot but not smoking. Add the onions, shallots, and sea salt and cook until clear and soft, about 5 minutes or so.
Add the garlic and stir. Mix in the rice until well coated and toast the rice for 2-3 minutes. Now… up the heat to medium-high, add the wine and cook until evaporated… about another 2-3 minutes.
Start to add hot stock a couple of ladles at a time and stirring until liquid is absorbed… turning down the heat as the rice thickens. This process should result in a creamy and tender but not overly soft risotto and should take about twenty minutes or so. Remove from the heat and stir in the cheddar, Parmesan and a large spoonful of the broccoli puree. Now fold in the roasted and steamed broccoli pieces. Season to taste with Maldon Sea Salt Flakes and freshly ground peppercorns.
To Serve:
Plate each serving with a smear of broccoli puree and then a large serving spoon of risotto. Now garnish with a generous pinch each of toasted breadcrumbs, grated Parmesan, raw broccoli crumbles, and flat-leaf parsley. Enjoy!
Founded in 1995 by Chris Coppola Leibner, Just Simply… Cuisine is a cooking school, kitchen, edible garden, recipe platform and food advice network.
Through a grassroots sharing of simple techniques, doable recipes and “easy to find” quality ingredients, Just Simply… Cuisine aims to give home cooks back their kitchens. We “eat with intention” and “know where our food comes from”.
Just Simply… Cuisine also offers a host of activities designed to engage the community and provide information on food issues, health and eco-friendly living. Key to our outreach are active partnerships with select entities whose shared purpose is to improve our food supply.
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