1 head Broccoli, stems removed and florets chopped into smaller pieces
2 Tbs Gorgonzola crumbles
2 Tbs softened grass fed Butter
1/4 cup freshly grated Parmesan Cheese
Preheat EVOO in a medium saucepan over medium heat
When oil gets warm, add shallots and saute until golden color (approximately 2 minutes)
Add Rice and stir for 1-2 minutes until toasted
Add White Wine and cook until Wine is reduced or evaporated
Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
Add in Salt to Rice and stir
Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
Half way through cooking (approximately 10 minutes) add in the Broccoli florets
Taste and add more Salt if needed
Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter, Gorgonzola, and Parmesan Cheese.
Turn off heat and stir quickly until creamy in texture.
Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.