Garlicky Mushroom, Kale & Broccolini Risotto
Broccolini to me tastes somewhere between the bitterness of rapini and the sweetness of broccoli. It may be foreign to some people as most will just pass it by when it's in season but I have to admit I look forward to it appearing in our grocery & farmer's market every year.
To me, it screams "Italian food" in the same manner as rapini does, so I figured why not expand on a traditional Italian dish by adding in this not so traditional ingredient in.
Traditionally, risotto is made with wine. However, in this recipe we're going booze free & using stock only.
Makes 2 portions
1 1/4 C arborio rice - you can substitute with just about any short grain rice
1 medium size onion, finely chopped
6 garlic cloves, finely chopped
1/2 t chili flakes
6 C chicken or veggie stock
2 C white mushroom, cleaned and chopped
1 bunch broccolini, chopped
2 large kale leaves, chopped
1/4 C grated Parmesan
2 T butter
1 T olive oil
Salt & pepper
Prep 10 mins + Cooking 40 mins
First, get your stock up to a low boil as you will be incorporating it hot
Next, your olive oil and onion to a medium sized pan
Once your onions are nice and browned but not burnt, add a tiny splash of stock as well as your garlic, chili flakes & 1 T of butter
When your mixture becomes fragrant, it's time to to add your chopped up mushroom, these will take a good 10 minutes to release their water
Once your mushrooms have been sweated, its time to add in your rice along with 1 ladle full of stock
The rice will drink up all of the stock. Once it's all gone you can add another ladle.
Do this until there is no stock left & the rice has become creamy.
At this point, you can add the last of the butter, the Parmesan, kale & the broccolini
Once the broccolini has turned bright green, it's ready to serve