Risotto of Roasted Broccoli and Broccolini

This cheesy, broccoli-rich risotto combines Gruyère and Parmigiano-Reggiano cheese with roasted broccoli and blanched broccolini. An excellent primo, this dish also makes for a hearty single course meal, particularly if you love broccoli.

Risotto of Roasted Broccoli and Broccolini

Makes 4 servings.

Ingredients:

4 small heads broccoli, trimmed to medium-sized florets
1 large bunch broccolini, trimmed of tougher bottom stalks
3 tablespoons plus 3 tablespoons olive oil
3 shallots, diced
4 cloves garlic, minced
1 cup Carnaroli rice
1 cup dry white wine
about 6 cups chicken stock
2 teaspoons acetic hot sauce
1/8 teaspoon freshly-grated nutmeg
1 teaspoon ground cayenne pepper
4 tablespoons unsalted butter
1/3 cup Gruyère, preferably réserve (aged)
1/4 cup finely and freshly-grated Parmigiano-Reggiano, preferably stravecchio, plus more to garnish
gray salt, to taste
freshly-ground black pepper, to taste

Preheat oven to 450°F.

Place the chicken stock in a small saucepan. Bring to a boil and then lower heat to barely a simmer. Keep warm.

Roasted Broccoli

In a medium-sized mixing bowl, toss the broccoli florets with 3 tablespoons of olive oil and gray salt and black pepper to taste. Arrange the florets on an aluminum foil-lined half baking sheet. Place in the oven and roast, turning once, until cooked and starting to brown, 12-14 minutes. Remove from oven and set aside.

While roasting the broccoli, bring a small stockpot or large saucepan of heavily-salted water to boil. Add the broccolini and blanche for 60 seconds. Using a slotted spoon or spider, remove the broccolini and immediately place in an ice bath. As soon as it is cool, drain and set aside.

Heat a large saute pan over medium heat. Add the remaining 3 tablespoons of olive oil. Once hot, add the shallot. Saute until soft and translucent but not brown, about 4 minutes. Add the minced garlic and saute until fragrant but not brown, about 60 seconds. Season with gray salt and black pepper. Add the rice. Stirring constantly, toast until opaque, about 2 more minutes.

Add the white wine, scrapping the bottom of the pan to deglaze. Cook until the liquid is evaporated.

Add a ladle of chicken stock to the pan, just enough to cover the rice. Stir frequently, until the stock is all but completely evaporated. Continue, a ladle at a time, until the risotto is cooked, slightly al dente, and creamy. This should take about 30 minutes and use approximately all of the stock.

Folding in the roasted broccoli and blanched broccolini

About one ladle before the risotto is done, add the reserved roasted broccoli and blanched broccolini. Reserve about 4 of the larger broccoli florets as a garnish.

Add the hot sauce, nutmeg, and cayenne pepper. Stir to incorporate. Add the unsalted butter. Fold in.

Folding in the cheese

Remove from heat. Add the Parmigiano-Reggiano and the Gruyère. Fold in. Taste and adjust gray salt and black pepper.

Plated, garnished, and ready to serve

To serve, divide among 4 warm plates. Garnish each plate with one or two of the reserved broccoli floret. Cover the florets with a small spoonful of Parmigiano-Reggiano. Serve immediately. Pairs well with a lightly-oaked Sauvignon blanc from California's Napa Valley (oft-called Fumé blanc).