So I just got back from a school reunion where my old friend Angelo kept going on an on about the fabulous Risotto that he makes and if we all go to visit him in Switzerland he will make it for us every day. After thinking about it all weekend, I decided I had to have some. So here goes.
1/4 cup olive oil
1 garlic clove, chopped
2 cups broccoli florets
2/3 cup dry white wine or chicken broth
Salt and pepper to taste
Heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, and salt and paper to taste. Simmer, uncovered, until broccoli is tender, about 6 minutes. Set aside.
1/2 small onion, chopped
3/4 cup uncooked Italian Arborio rice
2-1/3 cups chicken broth
Heat remaining oil in a large saucepan. Cook onion until tender. Add rice and stir until rice is coated. Add wine or broth; cook stirring constantly.
Heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.)
1 tablespoon lemon juice
2 tablespoons butter
1/4 cup grated Parmesan cheese, or more
Stir in the lemon juice, butter, ¼ cup Parmesan cheese and broccoli.
Sprinkle with Parmesan.
Yield: 4-6 servings.