Recipe Week : Day 4

Recipe Week : Day 4

Oct 21

After reading a Cooks Illustrated article about an almost no-stir risotto (and it actually working!), I make risottos all the time now. This a great way to use up the stems of a broccoli stalk, a part that tends to be thrown away. A vegetable peeler is the best way to remove the outside of the broccoli stems, peel deep enough to get rid of the stringy part and into the lighter green section of the stem.  The dutch oven is the secret to the barely stirred risotto, so if you don’t have one then resort to the traditional stir method of making risotto.

Broccoli Stalk Risotto (Made With The Almost No-Stir Method)

4 Servings

  • 5 cups low sodium vegetable broth (or chicken broth if you prefer)
  • 1.5 cups water
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped fine (about 1.5 cups)
  • 1 tsp of minced garlic or about one clove
  • 2 cups of Arborio rice
  • 1 cup dry white wine
  • 3-4 Broccoli stems, fibrous outer skin removed, cut into 3/4 inch dice (about 2 cups)
  • 1 ounce grated Parmesan cheese (about 1/2 cup)
  • 1 tsp of freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • salt and pepper

Bring the broth and water to a boil in a large saucepan.
Heat the butter in a Dutch Oven over medium-high heat and add the onion with about 1/2 tsp salt. Cook, stirring frequently for about 5 mibnutes until onion is softer and slightly browned. Add in garlic and stir about 30 seconds, then add rice into pot. Cook until rice grains are slightly translucent around edges, about 3 minutes.

Add wine and cook stirring occasionally until wine is absorbed, about 3 minutes. Pour in 5 cups of the hot broth mixture and the broccoli stems, stir, reduce heat to medium-low and cover. Simmer until almost all the liquid has been absorbed and rice is al dente, about 17 minutes, stir twice during this cooking and quickly replacing cover.

After 17 minutes, uncover and add 3/4 cup of hot broth mixture stirring gently and constantly until risotto is creamy, about 3 minutes. Add in cheese and a sprinkle of black pepper. Remove pot from heat and let stand for about 5 minutes. Add in lemon juice and parsley, season with more salt and pepper if needed. If you prefer your risotto a bit looser, then add another 1/2-3/4 cup of hot broth mixture. Serve immediately and enjoy!

*** Another great addition to this risotto is some mushrooms (white or baby bellas), just slice and add to dutch oven when you add the garlic.

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