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Farmer's Market Broccoli Risotto


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Serves | Prep Time | Cook Time

Ingredients

Fresh Broccoli (florets reserved, small dice stalk and other parts)
Arrborio or Vialone Nano Rice (if not available medium grain rice)
White Wine
Unsalted Butter
Fresh Onions or Shallots (small dice, white parts only)
Parmigiano-Reggiano (shredded)
Sea Salt


Place broccoli (without reserved florets) in large sauce pan cover with 8-10 cups of water, bring to boil and simmer for 2 hours.


Strain broccoli broth into clean pot reserving as much flavor (smash broccoli through strainer to get all juices)


Bring broth to boil, blanch florets and shock in ice water.


Reduce broth to simmer.


Melt butter in large sauce pan, enough to cover bottom, saute onions, amount of onions to taste, until translucent.


Deglaze with white wine and reduce to syrup.


Add 2 cups rice and cook until the outer part of the rice is white, but not brown.


Stir constantly.


Begin adding broccoli broth to rice 1/2 cup at a time.


Do not add next 1/2 cup until broth from previous 1/2 is absorbed.


Repeat until 6 to 7 cups of water are asborbed and rice is creamy.


Season the risotto with salt to taste.


Add Parmigiano-Reggiano and stir gently until absorbed.


Add blanched broccolli florets and gently stir until they reach the rice temperature


Serve immediately.


Pairs Well With


Notes

The broccoli at the farmer's market was fragrant and firm. The onion smelled of the earth and quite "oniony". I couldn't resist and brought them home. I wanted to retain as much flavors as I could so I decided to make risotto, a product that would absorb and complement the flavor of the broccoli and onions. The end product was smooth, the rice slightly green and the blanched florets were stunning. A great summer meal with fresh ingredients.

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