Saffron Risotto with Broccoli
30 minutes or fewer
The difference between a good risotto and a great one? A flavorful stock that seasons the rice grains as it is absorbed.
- 3 cups Vegetable Stock
- 4 cups small broccoli florets
- ¼ tsp. Spanish saffron, divided
- 1 Tbs. olive oil
- 1 medium leek, white and pale green part halved and thinly sliced (1½ cups)
- ¾ cup Arborio rice
1. Bring Vegetable Stock to a simmer in medium saucepan. Add broccoli, and cook 2 to 3 minutes, or until crisp-tender. Remove florets from broth with slotted spoon, and set aside. Stir 1/8 tsp. saffron into hot broth, reduce heat to low or turn off, cover, and keep hot.
2. Meanwhile, heat oil in saucepan over medium heat. Add leek, and sauté 3 to 5 minutes, or until soft. Stir in rice, and sauté 3 to 5 minutes more, or until rice grains are opaque.
3. Stir in 1 cup stock, and reduce heat to medium-low. Cook rice until most of liquid is absorbed, stirring regularly. Continue adding stock 1/2 cup at a time, stirring and cooking until liquid is absorbed, about 10 minutes. Stir in remaining 1/8 tsp. saffron before last addition of stock. Cook until most liquid is absorbed. Remove from heat, and stir in broccoli. Cover risotto, and let stand 2 to 3 minutes, or until broccoli is hot. Season with salt and pepper, if desired.
November/December 2010 p.39