Broccoletti Risotto with Sharp Parmesan Shavings

Credit: Didier Loire
3
Ingredients (4 people)

Instructions

Step 1: Broccoletti

Remove the largest stems from the broccoletti, keeping only the tips and the small, tender florets.

Boil the broccoletti in salt water. When it is al dente, drain and shock immediately in ice water. Remove and place on paper towels to absorb as much water as possible.

Step 2: Parmesan Shavings

Choose a piece of parmesan that is not too dry, and cut out a 2 x 3 1/2 inch (5 x 8.5 cm) rectangle.

Slice the parmesan on a slicer set at position 0, to obtain very thin slices. Shape these slices like wood shavings, then place on a plate, cover with plastic wrap, and refrigerate.

Step 3: Risotto

Heat the light chicken stock and consommé in a pot without boiling to avoid reducing.

Peel and finely mince the white onion.

Heat 1/2 cup (10 cl) of olive oil in a saucepan, add the minced onion and the rice, then sweat.

When the rice becomes translucent, add the white wine and let evaporate completely. Stir the risotto constantly with a wooden spoon or spatula.

Cover with the mixture of light chicken stock and consommé, and simmer the risotto gently. When the rice has absorbed all of the stock, cover once again with liquid. Repeat this same procedure five or six times.

After 18 minutes, the rice should be cooked. Add the butter, 3 1/2 tablespoons (5 cl) of extra-virgin olive oil, and the grated parmesan, stirring constantly.

Step 4: Finishing and Plating

Heat the veal jus in a small saucepan on the edge of the range.

Melt a dab of butter in a cast iron skillet. When browned, add the broccoletti tips, and toss in the butter, lightly browning them. Add the small leaves and season with freshly ground pepper.

Check the seasoning, then spoon the risotto into the center of the serving plates. Top with the broccoletti tips and leaves as well as the parmesan shavings.

Drizzle a ribbon of veal jus on the edge of the plate, moisten with olive oil, and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits