On Sunday I prepped most of my food for the week so dinner on Monday would be quick. If you missed that post, get up-to-date here.
I’ve been craving risotto for a few weeks now and was finally ready to make it. Risotto is one of those things that seems daunting and a total time-suck, but it doesn’t have to be if you’ve done the right preparation. Here’s how:
Broccoli Rabe Risotto
Put about 6 cups of the vegetable broth you retained from your Sunday prep on the stove and bring it up to a boil.
Put a deep, heavy bottomed sauté pan on medium-high heat, add a quick pour of olive oil, a chopped garlic clove and a small handful of chopped onion. Let that start to turn golden and add a pinch of sea salt and two pinches of Good Stuff – a herb blend made by Soluna Garden Farm that consists of parsley, sage, summer savory, rosemary, lovage, marjoram, black pepper and onion powder – and let that all come aromatically together. Throw in two handfuls of arborio rice, mix it well with the garlic and onion and let it toast slightly.
Using a ladle, pour two scoops of the hot broth over the rice, stir it and let it absorb into the rice. Add a few chopped sun-dried tomatoes. Keep the pan on medium-high the entire time.
Once the first liquid is absorbed, add another two ladles in and let that get absorbed. Repeat this until you’ve used all the liquid. Taste the rice, adjust the seasonings. It should be cooked through but still firm. If it’s not, add more liquid (if you’ve got to grab more cold broth from the fridge, it’s not the end of the world, just add it).
Remove the pan from the heat, toss in a handful or two of the rabe you prepped on Sunday, a generous amount of freshly-grated parmesan, and the zest from half a lemon. Be courageous and add a bit of cold butter.
I added a simple arugula salad on the side, topped with sliced beets (which were prepped on Sunday, as well). The whole thing took about 35 minutes.
Give it a try and let me know what you think! Remember, use ingredients that you love. If you don’t like rabe, use kale or broccoli crowns. If you don’t like sun-dried tomatoes, don’t add them and put in a splash of white wine instead. Find out what your tastes are and you’ll learn to cook what you love.