Risotto - Romanesco broccoli cream and crispy Italian sausage

Updated at: Tue, 10 Dec 2024 18:50:19 GMT

Step 1

Boil the Romanesco broccoli florets in salted water for 6-8 minutes, or until tender. Drain and set aside.

Step 2

In a blender or food processor, combine the boiled broccoli, olive oil, Parmesan cheese, salt, and pepper. Blend until smooth and creamy. Set aside.

Step 3

In a pan, crumble the Italian sausage and cook over low heat until crispy but not dry. Remove from the pan and set aside.

Step 4

Heat 1 tbsp olive oil in a large pan over medium heat. Add the chopped shallot and cook for 2-3 minutes until soft and translucent.

Step 5

Add the rice and stir for 1-2 minutes to toast it lightly.

Step 6

Pour in the white wine and let it evaporate completely.

Step 7

Gradually add the vegetable stock, one ladle at a time, stirring constantly. Let the rice absorb the stock before adding more. Cook for 18-20 minutes, or until the rice is tender but still al dente.

Step 8

Once the risotto is cooked, stir in the Romanesco broccoli cream. Add the grated Parmesan and butter, mixing until creamy. Season with salt and pepper to taste.

Step 9

Plate the risotto and top with the crispy crumbled sausage. Garnish with the Romanesco broccoli tips and extra Parmesan, if desired.

0 liked

0 disliked