Saturday, August 1, 2009

Broccoli Rabe Risotto

His Highness loves broccoli rabe. I've steamed it, baked it, grilled it, tossed it in pasta, sautéed it with sausage, stir-fried it with oyster sauce, scrambled it with eggs -- and still I keep buying it.
I'm not sure if any Italian every cooked broccoli rabe into a risotto -- or if they even have quite the taste for bitter greens James does, but I figured it was worth a try. I cut the florets and tender leaves and cooked them in simmering chicken broth (mixed with water), a little lemon juice and lemon zest until tender. Then I cooked the stems -- finely cut -- and puréed them in the blender for extra broccoli flavor and proceeded with risotto as usual.
Sauté onion and garlic and olive oil, add the rice and give it a good toast, stir in the purée (that's where I would normally add the wine) mix through and keep adding simmering broth and stirring now and again until the rice is plump and fully cooked. For a touch of richness mix in some butter and a dash of heavy cream (if I had mascarpone or fresh ricotta I might have used that instead). To finish stir in the cooked broccoli florets and parmesan (as Mario Batali would say -- "the undisputed king of cheese") and dinner is served.


  1. love it. broccoli rabe was my favorite veg this summer and it grew in no time at all!

  2. Lucky you! We love it, but I have never managed to grow it successfully -- I keep trying though