Risotto with vegetables and Grana Padano

Risotto with vegetables and Grana Padano
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Details

. Difficulty: Medium . Doses: 4 people . Variety: Rice

Ingredients

250 g broccoli (about 1 medium size stalk)
185 g blanched fava beans or frozen babylima beans
3 tbsp extra virgin olive oil
100 g chopped leak, greens included (about 6)
1 tbsp finely chopped shallots
185 g Arborio or Carnaroli rice
150 ml dry white wine
1,5 l hot chicken stock or canned chicken broth
1/2 tsp salt, or as needed
30 g unsalted butter, cut into pieces
85-100 g freshly grated Grana Padano cheese
salt and freshly ground black pepper

Preparation

Cut broccoli florets from stems. Keep the florets small. (You should have about 80 g). Peel the broccoli stems and then cut them into 3cm pieces. Steam the florets just until bright green, about 1 minute. Reserve. Steam the stems until very tender,about 4 minutes. Reserve the steaming liquid. Transfer the stems to a blender of food processor and process until smooth. If needed add some of the steaming liquid to make a smooth mixture. Scrape out the puree into a small bowl. Set the florets and puree aside.If using the baby lima beans, cook them in boiling salted water for 2 minutes. Drain them thoroughly and set aside. (The blanched fava beans are ready as they are).In a 1,5 l casserole or pot, heat the olive oil over medium heat. Add the scallion and shallot and sauté until translucent, stirring often, about 4 minutes.Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 or 2 minutes.Pour in the wine and stir well until evaporated. Add 1/2 cup of the hot stock and the salt. Cook, stirring, constantly, adding the stock – about 1/2 cup at a time, just enough to completely moisten the rice – and cook until each successive batch hasbeen absorbed. About 12 minutes after the first addition of stock, stir in the broccoli puree and the favas or limas. About 3 minutes after that, stir in the broccoli florets. Stir constantly and adjust the level of heat so the rice is simmering very gently until the risotto is creamy but al dente. This will take about 18 minutes from the first addition of stock.Remove the casserole from the heat. stir in the butter until melted, then the grated Grana Padano cheese. Season with salt, if necessary, and pepper. Serve immediately, ladled into warm shallow bowls.
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