
Broccoli rabe, also known as broccoli raab, rapini and rape, is a popular Italian vegetable. Though mistaken for slender broccoli, it is actually a relative of the turnip, as its deliciously sharp, slightly bitter flavor indicates. In this risotto, bold broccoli rabe is tempered by salty sun-dried tomatoes and buttery toasted pine nuts and bread crumbs.
Makes 4 servings
Risotto
3 1/2 cups regular or low-sodium vegetable broth
2 teaspoons butter
2 teaspoons olive oil
1 large shallot, finely diced
1 cup arborio rice
1/2 cup dry white wine
Broccoli Rabe
1 bunch broccoli rabe, stems removed and chopped
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup sliced sun-dried tomatoes in oil
1 teaspoon lemon juice
1/4 teaspoon crushed red pepper flakes
Several shakes of salt
Bread Crumbs
1 teaspoon butter plus 1 tablespoon
1/4 cup plain dried bread crumbs
1/8 cup pine nuts
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Extra virgin olive oil for drizzling
In a large saucepan over medium heat, bring broth to a simmer.
For the risotto, heat butter and olive oil in a wide, shallow, heavy-bottomed saucepan over medium heat. Add diced shallots and saute 3 minutes, or until tender and translucent. Add the rice and toast for 1 to 2 minutes, or until slightly translucent. Add the wine and stir until it has evaporated.
Cook the risotto at a slow simmer, adding heated broth a half-cup at a time. Stir occasionally, making sure the risotto absorbs the liquid before adding more. Use slightly more or less as needed.
Continue cooking in this manner for 18 to 20 minutes. Taste the risotto — it should be creamy and thick. It's best al dente, which means it should be fully cooked, yet still retain some firmness when you chew it.
Meanwhile, bring a large saucepan of water to a boil. After about 8 minutes of cooking the risotto, add the broccoli rabe to the water and boil for 2 minutes, which helps remove some bitterness. Drain and pat dry with a paper towel.
In a large skillet over medium-high heat, warm the garlic in 1 tablespoon olive oil for 30 seconds, then add the blanched broccoli rabe to the pan. Add the sliced sun-dried tomatoes, lemon juice, crushed red pepper and several shakes of salt, which will enhance the flavor of the broccoli rabe. Saute for 3 to 4 minutes, or until the broccoli rabe is tender but not mushy, then remove from heat. Add to the risotto and stir until well combined.
In a small skillet over medium heat, add 1 teaspoon butter. Once melted, add the bread crumbs and pine nuts, and toast for 2 to 3 minutes, or until golden brown. Remove from heat.
When the risotto is cooked, turn off heat and stir in 1 tablespoon of butter and 1/2 cup grated Parmesan cheese. Season to taste with salt and freshly ground black pepper.
Serve risotto on warm plates and sprinkle with 1/4 of the toasted bread crumb mixture and, if desired, some additional grated cheese and a drizzle of extra virgin olive oil. Serve immediately.
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