Risotto with Broccoli Rabe

Risotto with broccoli rabe is a delicious dish that combines the Italian tradition of risotto with the slightly bitter taste of broccoli rabe. Here is a recipe you can follow:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 1 bunch of broccoli rabe
• 1 small onion
• Vegetable broth as needed
• 80 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper as needed

Preparation

1. Prepare the vegetable broth and keep it warm on a low flame.
2. Clean the broccoli rabe by removing the toughest leaves and stems. Wash the broccoli rabe and cut it into pieces.
3. In a large pan, sauté the finely chopped onion in a little extra virgin olive oil until it becomes transparent.
4. Add the broccoli rabe to the pan and let it cook until it wilts, adding a bit of broth if necessary.
5. In another pan, toast the rice until it becomes translucent, then start adding the broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next ladle.
6. Halfway through the rice cooking, combine the broccoli rabe with the rice and continue adding broth following the classic risotto cooking method.
7. When the rice is cooked al dente, turn off the heat and cream it with the grated Parmesan cheese, a drizzle of olive oil, and a touch of pepper.
8. Let the risotto rest with the lid on for about 2 minutes, then serve it nice and hot.

Note: Broccoli rabe has a distinctive taste that can be enhanced by the Parmesan and the addition of black pepper. Make sure to adjust the seasoning at the end of cooking to balance the bitterness of the vegetables with the creaminess of the risotto. Buon appetito!