Equipment
Ingredients
Broccoli & Aromatics
- 1 broccoli, separated into florets and peeled stems
- 1 shallot, finely diced
- 2 garlic, minced
- 1 lemon, zested
Risotto Base
- 300 g arborio rice
- 1200 ml vegetable stock, warm
- 120 ml dry white wine
- 30 ml extra virgin olive oil
Mantecatura (Finishing)
- 40 g unsalted butter, cubed and cold
- 50 g vegetarian parmesan cheese, finely grated
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Pour the vegetable stock into a medium saucepan and bring to a gentle simmer at around 90°C/195°F. Keep it warm over low heat throughout the cooking process.
Prepare the broccoli. Cut the top into small, bite-sized florets and set aside. Cut the tough bottom off the main stem, peel away the thick fibrous exterior completely, and finely dice the pale green inner core into pieces the size of rice grains.
Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced shallot and finely diced broccoli stems. Sauté until softened and aromatic, about 4 minutes.
Add the arborio rice to the pot. Stir constantly to coat the grains in oil and toast them until the edges become translucent with a distinct white dot remaining in the center, about 2 minutes.
Pour in the dry white wine to deglaze the pan. Stir continuously until the liquid has completely evaporated and the sharp alcohol aroma cooks off.
Begin adding the warm stock one ladle at a time, about 150ml per addition. Stir frequently with a wooden spoon, adjusting the heat to maintain a gentle bubbling simmer. Wait until most of the liquid is absorbed by the rice before adding the next ladle. Continue this process for 12 minutes.
Add the reserved broccoli florets and minced garlic to the rice. Continue adding the remaining stock one ladle at a time, stirring frequently, until the rice is al dente and the florets are tender but still vibrant green. This will take an additional 5 to 6 minutes.
Remove the pot from the heat. Vigorously stir in the cold cubed butter, grated vegetarian parmesan cheese, and lemon zest. Continue stirring rapidly until the risotto is creamy, emulsified, and cascades softly in waves. Season with kosher salt and freshly cracked black pepper. Let rest in the pot for 5 minutes before serving.
Chef's Notes
- Peeling the broccoli stem is non-negotiable. The fibrous exterior will not soften during cooking, but the pale inner core is sweet, tender, and perfectly mimics the texture of arborio rice grains.
- Always keep your stock at a gentle simmer. Adding cold stock to the pan lowers the cooking temperature, shocking the starch and resulting in a sticky, gummy texture rather than a creamy one.
- The final step, called mantecatura, must be done entirely off the heat using very cold butter. The sudden temperature drop and vigorous mechanical agitation emulsify the dairy fat with the starchy liquid, creating risotto's signature creamy wave, known as all onda.
Storage
Refrigerator: 4 days — Store in an airtight container. Reheat gently on the stove with a splash of water or stock to loosen the texture.
Reheating: Warm in a saucepan over medium-low heat, adding 20-30ml of water or stock per serving, stirring gently until creamy again.
