risotto with broccoli

 Preparazione:
15 min
Cottura:
25 min
Dosi per:
4 persone

Ingredienti

    Broccoli 700 g 

    Shallot 1 

    Extra virgin olive oil 50 g 

    White wine 50 g 

    Carnaroli rice 320 g 

    Fine salt q.b. 

    black pepper q.b. 

    Vegetable broth1 l 

to mix

    Parmesan cheese to be grated 50 g 

    Butter 50 g 

To make the risotto with the broccoli first prepare the vegetable broth that will serve to cook the risotto take care of the broccoli cleaning: cut away the florets dividing in half the too large and rinse under running water, then peel the stem to eliminate the outer part more coriaceous and cut into small pieces.

Rinse the stem into small pieces under running water and transfer it to the mixer until a well-chopped mixture is obtained.

Now clean the shallot and chop it with a knife, heat 30 g of olive oil in a pan, then add the shallots and let it simmer over a gentle flame until it is softened, it will take a couple of minutes.

Once the shallots are well stewed, pour the chopped stalks and the tops and leave to flavor for a few seconds, then turn off the heat.

Now take care of the rice: heat the remaining 20 g of oil in the pan and pour the rice, toast the rice for about 5 minutes (this procedure makes it possible to waterproof the grain and give it more cooking resistance. pan with no added fats). Once the rice is toasted, blend it with the white wine and let it evaporate.

At this point transfer the rice to the pan with the broccoli.

Continue cooking the risotto for about 20 minutes adding the vegetable stock one ladle at a time, waiting for the liquid to be well absorbed before adding more. Towards the end of cooking, salt and pepper and when the risotto is ready, turn off the heat and stir in the pieces of butter and the grated cheese.

The risotto with broccoli is ready, serve it hot.