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Rapini risotto




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients






1 bunch rapini or 2 cups (500 mL) chopped broccolini
2 large ripe plum tomatoes
3 to 4 green onions
1 tbsp ( 15 mL) butter
2 garlic cloves, minced
1 cup ( 250 mL) short-grain rice, preferably Arborio
1 cup ( 250 mL) dry white wine
1/4 to 1/2 tsp ( 1 to 2 mL) hot red chili flakes
10 oz ( 284 mL) can undiluted chicken broth, preferably low-sodium
1-1/2 to 1-3/4 cups ( 375 to 425 mL) water
10 large fresh basil leaves
1/2 cup ( 125 mL) freshly grated Parmesan cheese



Recipe



1. Clean and chop rapini. Seed and coarsely chop tomatoes. Thinly slice onions. Melt butter in a large wide saucepan set over medium heat. Add garlic and sauté 1 minute. Add rice, stirring until coated with butter, about 1 minute. Stir in wine and chili flakes. Stir gently until rice absorbs all of wine.

2. Stir in broth, then water, 1/4 cup (50 mL) at a time, stirring often and waiting until almost all liquid is absorbed before adding next 1/4 cup (50 mL) water. This process, which will take at least 20 minutes, is necessary to achieve creaminess. After 1 cup (250 mL) water has been added, stir in rapini. Continue adding water until a total of 1-1/2 cups (375 mL) has been added. Then continue stirring until rice is tender. Add remaining 1/4 cup (50 mL) water only if needed for a soupy texture. Shred basil and stir in with cheese, tomatoes and onions. Serve in soup bowls as a main course or as a side dish with grilled chicken or fish.