🇭🇺 Parmesan Risotto With Broccoli Rabe

There's nothing more satisfying to me than making exactly one portion of Parmesan risotto just for myself. For something as rich as risotto, anyway, I never want to eat it more than once at a time, not to mention it makes for terrible leftovers. The best risotto is eaten straight out of the pan, its creamy, comforting texture at its peak—especially if you've cooked it right, what the Italians call all'onda (which means it's loose and ripples like a wave). This version is a more grownup take on the broccoli-cheese-rice casseroles I grew up adoring, but with salty-nutty Parmesan and bitter-as-can-be broccoli rabe swapped out for the Velveeta and frozen broccoli from a bag. Because there are days, after one too many late-night fried chicken sandwiches and French fries, when what my body really craves is bitterness (i.e., vegetables).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring lg. pot of water to boil, salt generously; parboil broccoli rabe (2 min.) Remove immediately, running under cold tap water. Wrap in paper towel, wringing out as much water as possible. Place in food processor along with parsley & cream. Blend until very smooth.

Step 2

Pour stock into sm. pot. (This next step is optional: For creamier risotto, place rice in sieve & rinse in the stock (you may have to tilt pot to submerge rice in stock). Bring now cloudier starchier stock to gentle simmer & keep over low flame.)

Step 3

In med. wide-bottomed, high-sided pan, melt butter; sauté shallot until translucent. Stir in drained rice, coating each grain until butter-slicked. Splash in wine; reduce, stirring constantly.

Step 4

Once alcohol has evaporated, lower heat & slowly ladle in hot stock (one or two ladlefuls at a time), stirring until fully absorbed by rice between each addition. Keep stirring until rice is perfectly al dente (18-20 min.)

Step 5

When cooked to your liking, stir in broccoli rabe purée & grated Parmesan, which should loosen risotto up a bit.

Step 6

Season to taste with salt/pepper. Garnish with whole parsley leaves & Parmesan shavings.

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