- M.F.K. Fisher born (1908)
Goat Cheese Risotto with Broccoli Rabe
- 2 bunches broccoli rabe, stemmed and chopped
- 6 Cups vegetable or chicken broth
- 1/2 Cup scallions, minced
- 3 Tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 Cup arborio rice
- 1/2 Cup dry white wine
- 1/2 Cup goat cheese
- 1/4 Cup Parmigiano-Reggiano
- Salt and pepper, to taste
- Sunnied Egg Bialy Sandwich with Bacon, Arugula, Goat Cheese, and Balsamic Glaze
- Insalata Italiana
- Classic Tzatziki
- Avocado, Strawberry, & Tomato Panzanella with Balsamic-Lime Dressing
- Buffalo Mac n' Cheese
- Farro with Broccoli Rabe Pesto
- Peanut Butter- and Nutella-Filled Linzer Tarts
- Greek-Style Hummus
- Risotto Verde
Hello all, I am the risotto queen, nice to meet you. Wait, what? True story — that is my name in my kitchen at home. At work, I'm known as "Queen of the Rabe," due to my incessant talk of the beloved vegetable with our recipe editor, Will Budiaman.
So, to bring together my love for broccoli rabe and risotto, I thought what better way to bond the two then a little butter and a bit of formaggio. The result was better than I had hoped — happy faces and full stomachs!
Boil the chopped broccoli rabe, drain, and purée in a blender. Set aside. Bring the broth to boil in a sauce pan and set aside on low. In another pan, sauté the scallions in the butter until soft, about 3 minutes. Add the garlic and cook until golden, 2 minutes, and then add the rice. Coat the rice in the butter mixture until completely covered and pour the wine. When the wine is fully absorbed, add broth ½ cup at a time until cooked through.
Add the puréed broccoli rabe to the rice and don't worry — it's going to turn a bit green! Cover with a lid for 2 minutes and then fold in the goat cheese. Sprinkle with the Parmigiano and cover again, about 5 minutes. Season to taste, then serve and enjoy!