Tuesday, January 22, 2008

Risotto with Broccoli and Peas

Most of the people (at least here, in Poland) associate Italian cuisine only with pastas or pizzas, less often with Italian soups, salads, or desserts. But when it comes to rice, most Poles would first think about Asian rather than Italian food. It’s too bad as Italian risotto is one of the most delicious and definitely most comforting rice dishes on earth. It requires a little patience and lots of attention, but it usually calls for simple ingredients and it’s really easy to make.

One of my favorite risotto recipes is Risotto with Broccoli and Peas. I love its mild, well –balanced taste and incredible creamy texture, it's absolutely delicious!!! The recipe originally came from a Polish magazine; I cannot recall now what exactly its title was. Anyway, I’ve altered the recipe considerably.

A few notes to the recipe:
1. For firm and creamy risotto use Arborio rice. Vialone nano or Carnaroli would also work, but other types of rice might become mushy when cooked.
2. I always use bullion cubes in my risotto, if you do so too, make sure you have good quality cubes.
3. You can use the herbs of your choice in this recipe. I used parsley as this is the most common herb in Poland, but herbs such as basil, oregano, thyme will also work well.

Risotto with Broccoli and Peas

serves 4

500 ml (2 cups) vegetable stock
2 medium onions, finely chopped
2 medium garlic cloves, grated
2 tbsp extra-virgin olive oil
200 g Arborio rice
125 ml (1/2 cup) dry white wine
300 g fresh broccoli florets
150 g frozen peas
handful fresh parsley, roughly chopped
salt and freshly ground white pepper
125 ml (½ cup) heavy cream
to serve:
parmesan cheese, grated

1. Place the broccoli and peas into a saucepan of boiling salted water, cook for about 3-4 minutes. Drain.
2. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat.
3. Heat the oil in a large, heavy saucepan. Add the onions and gently cook until begin to soften, about 4 minutes. Do not let the onions turn brown. Add the garlic and cook for 30 seconds.
4. Using a wooden spoon, stir in the rice and cook for 1 minute.
5. Pour in the wine and simmer for about 2 minutes, stir constantly.
6. Begin to add the stock a ladleful at a time allowing the liquid to be absorbed into the rice before adding more, stir frequently.
7. Cook until the rice is soft and the texture is creamy but each grain is still a bit firm inside, about 25 minutes. Add hot water if you run out of stock. ( I added about 250 ml (1 cup) of water)
8. Stir in broccoli, peas, and parsley.
9. Stir in the cream. Add salt and pepper to taste.
10. Before serving, sprinkle with pecorino or parmesan cheese.

Przepis po polsku:
Risotto z brokuĊ‚ami i groszkiem


Dazy said...

I'm making this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

Anonymous said...

absolutely delicious