BROCCOLI RABE RISOTTO

Broccoli Rabe Risotto image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 21

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1 bunch broccoli rabe, cut into small florets
8 to 10 cups chicken stock, as needed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 shallot, brunoised
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups Arborio rice
1 cup dry white wine
1 cup grated Parmesan, plus more for garnish
Piquillo Pepper Salsa, for serving, recipe follows
Bull's blood leaves, for garnish
Chervil, for garnish
7 ounces piquillo peppers, diced (about 1/2 can)
1/2 cup pitted nicoise olives, sliced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon red wine vinegar
3 sprigs fresh thyme, picked and chopped
Kosher salt and freshly ground black pepper

Steps:

Blanch the broccoli rabe, and then immediately shock in an ice bath. Remove from the ice and set aside.
Heat the chicken stock in a medium saucepan and keep warm on the stove. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute. Pour in the wine and cook until completely reduced.
Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.
Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.