Risotto with Broccoli Rabe – A Savory Italian Delight
A classic of Italian cuisine, Risotto with Broccoli Rabe combines the earthy flavors of leafy greens with the creamy texture of perfectly cooked rice. This recipe is designed for four people, offering a hearty, wholesome dish perfect for a cozy family dinner or an elegant gathering. With a blend of sautéed vegetables, tender Carnaroli rice, and vibrant broccoli rabe, it offers a taste of Southern Italy that will leave you craving more. Let’s get into the detailed recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli Rabe (Cime di Rapa) | 1 kg |
| Carnaroli Rice | 350 g |
| White Onions | 40 g |
| Celery | 40 g |
| Carrots | 40 g |
| Extra Virgin Olive Oil | 30 g |
| Butter | 20 g |
| Salt | To taste |
| Black Pepper | To taste |
| Parmigiano Reggiano DOP (Grated) | 30 g |
| Water (for broth) | 1 L |
| Additional Carrot (for broth) | 1 |
| Additional White Onion (for broth) | ½ |
| Celery (for broth) | 1 |
Instructions
To begin preparing this savory risotto, start with the vegetable broth, which will provide a rich base for your dish.
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Prepare the Vegetable Broth:
- Start by washing the carrot, celery, and cutting them into large pieces.
- Peel the half onion and add the chopped vegetables to a large pot of water. Bring to a boil.
- Once boiling, add a pinch of salt to enhance the flavors. Cover the pot and let it simmer for about 90 minutes, allowing all the flavors to meld together into a fragrant, rich broth.
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Prepare the Broccoli Rabe:
- While the broth simmers, clean the broccoli rabe. Remove any wilted leaves and tough, fibrous outer stems, keeping only the tender, smaller inner stems and leaves.
- Detach the broccoli florets from the stalks and set them aside.
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Start the Risotto:
- Peel the carrot and onion, then use a vegetable peeler to remove the tough outer layer from the celery.
- Finely chop all the vegetables: carrots, onion, and celery.
- In a large, deep pan, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped vegetables and sauté them gently, stirring occasionally to avoid browning.
- Add a few spoonfuls of the prepared vegetable broth to the pan to keep the vegetables from browning. Let them soften in the broth for about 5-7 minutes.
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Cook the Rice:
- Add the Carnaroli rice to the pan, stirring to coat the grains with the vegetable mixture.
- Begin adding the vegetable broth, one ladleful at a time, stirring frequently to help the rice absorb the liquid. Allow the rice to absorb the broth before adding more.
- Continue cooking and stirring for about 18-20 minutes, until the rice is al dente and has absorbed most of the liquid. If necessary, add more broth to achieve the perfect creamy texture.
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Blanch the Broccoli Rabe:
- While the risotto is cooking, blanch the broccoli rabe. Quickly boil the florets for 2-3 minutes, then transfer them into a bowl of ice water to stop the cooking process and retain their bright green color.
- After they have cooled, separate the broccoli rabe into two bowls: one for the puree, and one to keep whole.
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Prepare the Broccoli Rabe Puree:
- Take the broccoli rabe you set aside in a bowl and blend it with an immersion blender until smooth. This will give the risotto a wonderful green color and flavor.
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Finish the Risotto:
- When the risotto is almost done, stir in the broccoli rabe puree and grated Parmigiano Reggiano. Mix well to combine and allow the flavors to meld together.
- Season with salt and freshly ground black pepper to taste.
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Serve:
- Once the risotto is creamy and flavorful, remove it from the heat. Serve hot, garnished with the remaining whole broccoli rabe florets and a sprinkle of extra Parmesan if desired.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 12 g |
| Carbohydrates | 50 g |
| Fiber | 4 g |
| Fat | 15 g |
| Saturated Fat | 4 g |
| Cholesterol | 15 mg |
| Sodium | 300 mg |
| Calcium | 150 mg |
| Iron | 2 mg |
Cooking Tips:
- Rice Choice: If you can’t find Carnaroli rice, Arborio rice will also work as a substitute. Both are ideal for risotto due to their ability to absorb liquids and release starch, creating a creamy texture.
- Broth Variations: You can enhance the flavor of the broth by adding herbs like thyme or bay leaves, or even a splash of white wine for an extra layer of flavor.
- For a Creamier Risotto: To make the risotto even creamier, you can stir in a bit more butter or a touch of heavy cream towards the end of cooking.
This Risotto with Broccoli Rabe combines the comforting textures of Italian risotto with the vibrant and slightly bitter flavor of broccoli rabe, making it a perfect dish to serve during the colder months or whenever you’re craving something that feels like a warm hug from Italy!
