Risotto is a favourite dish – we don’t mind the stirring and find it most meditative. This risotto was made with broccolini from the garden. It is one of our few recipes without a photo – your imagination is required for this one. We have used some of our library pics instead.
Nigel Slater has a recipe in Kitchen Diaries II for Parsley risotto which is very similar to this one – simply replace the broccolini with the chopped leaves of 50g of flat leafed parsley.
2 bunches broccolini
1 litre light vegetable stock or water, simmering gently
1 shallot or small onion, finely chopped
300gm good quality risotto rice eg carnaroli, vialone nano or arborio rice
75ml white wine or vermouth
30g butter (or more if you like)
75g grated Parmesan
4 heaped Tblspn finely grated Parmesan
Chop the broccolini into 1.5 cm lengths.
Let the chopped shallot or onion cook in the butter in a saucepan, without taking on any colour. Add the rice, stir the grains briefly in the butter till glossy, then pour in the wine and let it cook for a minute or two.
Add a ladle of the stock. Stirring almost constantly, add another ladle of stock and continue to stir until the rice has soaked it all up. Continue to add the remaining stock, a ladle at a time, stirring pretty much all the time. After about 12 minutes, add the broccolini and mix with the rice.
Turn the oven on to 200C.
Continue adding stock and stirring until the rice has soaked up the stock, the grains are plump and the texture creamy. This will take 18 – 20 minutes in total – do not overcook the rice.
Stir in a thick slice of butter and a couple of handfuls of grated Parmesan. Season carefully. Cover and allow to stand.
For the Parmesan crisps, put heaped tablespoons of the grated Parmesan into a baking paper lined oven tray, formed into a circle. Place in the oven for 3 – 5 until it is melted and crispy.
Serve the risotto with a parmesan crisp on top. Sprinkle with some chopped parsley if desired.