Risotto with broccoli and quick bagna caoda
Indulge in the creamy delight of our Risotto with broccoli and quick bagna caoda, a tribute to Piedmontese flavors ready in just 55 minutes! This easy risotto recipe transforms simple ingredients into a sophisticated dish, perfect for a gluten-free and mediterranean diet. Discover the full risotto recipe and bring a taste of Italy to your table tonight!
Dietary Information
Servings:
- 1
To prepare the risotto with broccoli and quick bagna caoda, first clean the Romanesco broccoli 1 , then dip the florets in a pot with boiling salted water 2 and blanch them for about 4-5 minutes. Drain the broccoli in a bowl with cold water and ice 3 . Keep and keep the cooking water warm because it will be used to cook the risotto.
- 2
Transfer the broccoli into a jug, taking care to keep some aside for plating, then add the oil 4 , the lemon juice 5 and the salt. Blend with an immersion blender 6 .
- 3
You will have to obtain a smooth and homogeneous cream 7 . Set aside and move on to the bagna caoda sauce: in a saucepan, gently melt the butter 8 together with the anchovies 9 .
- 4
Add a quarter of a grated clove of garlic 10 , then pour in the cream 11 and let it reduce over low heat for a few minutes 12 .
- 5
Now dedicate yourself to cooking the risotto: pour the rice into a saucepan 13 , salt and toast it dry, stirring constantly. When the grains are very hot to the touch, deglaze with the white wine 14 and let it evaporate completely. Start cooking the rice by adding a ladle at a time of the broccoli cooking water 15 , always waiting for the liquid to be absorbed before pouring the next one.
- 6
Towards the middle of cooking, add the broccoli cream 16 and finish cooking the rice 17 . Once cooked, turn off the heat and stir in the grated pecorino and Parmigiano 18 .
- 7
Also add the very cold butter 19 and let the risotto rest for a couple of minutes covered with a cloth before mixing well 20 . At this point you can plate the broccoli risotto and garnish it with the anchovy sauce 21 .
- 8
Complete with the florets set aside 22 , the anchovy pieces and a grind of pepper 23 . Your risotto with broccoli and quick bagna caoda is ready to be served 24 !
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