This risotto is wonderful. The main difference compared to the regular technique is that he puts half of the stock in the risotto immediately and then covers for 7-8min. There is also no wine deglazing or onion sweating. Just whack all the veggies in the pan at the beginning and you are done!
Broccoli stems are a treasure, just make sure that you peel them well, otherwise you will be chewing. Recipe tested with quantities below. Other Pepin’s recipes on lindy.
Ingredients (3-4 adults) - 2 broccoli stems, peeled and sliced - olive oil - 1/2 onion, chopped - 150g of mushrooms, washed, cut vertical twice - 3 spring onions, trimmed and shredded - 240g risotto rice measured in a cup - 3x(cup) of stock - 1-2tbsp butter - 40g Parmesan + shavings to serve
Method 1. broccoli stems in boiling water for 1-2 min, set aside (no salt needed) 2. oil in, heat it up; mushrooms, onion and spring onions in, sweat for a 1-2 min 3. add rice, sweat for a minute 4. add half of stock, salt if needed, cover, get to boil, reduce to simmer, cook covered for 7-8 min 5. uncover, start adding the remaining stock bit by bit, stirring occasionally 6. repeat until al dente in the middle 7. remove from the heat 8. add butter, Parmesan and broccoli stems, mix in 9. plate, Parmesan shavings on
There is no recipe – only live cooking
Jacques Pépin
