Red Rice and Baby Broccoli Risotto

Despite not being one for recipes that require constant supervision and/or precise techniques, I don't mind cooking risotto. Maybe it's because there are generally a decent amount of leftovers (including wine!) or that I've learned that I don't have to be as precise/attentive as the recipes try to scare you into being.

Nanner Wine. Photo credit: Donnafugata

I do recommend the baby broccoli, as it is much more tender and integrates better into the recipe. If you use regular broccoli, maybe increase the liquid and/or add it in prior to the 10-minute mark.

INGREDIENTS

• 1 cup short or medium-grain non-sticky red rice (e.g., Bhutanese rice)
• 4-5 cups chicken or vegetable stock
• 2 Tbsp olive oil
• 1/2 cup onion, minced
• 1/4 - 1/2 tsp red pepper flakes
• 1 red pepper, diced
• 2/3 cup arborio rice
• 2 garlic cloves, minced
• 1/2 cup dry white wine (or really, any white wine that would taste good as "leftovers")
• 3/4 lb baby broccoli, stems peeled and slice and flowers torn into small pieces by hand
• Black pepper, to taste
• 1/4 - 1/2 cup Parmesan
• 2 tsp dried parsley (or 2 Tbsp fresh) 

DIRECTIONS 

Cook the red rice
In a saucepan, combine 1 cup red rice,1.5 - 2 cups water (see package instructions), and a pinch of salt. Bring to a boil. Cover, reduce heat, and simmer for ~20 minutes. Remove from heat, uncover, place a dish towel over the pan, and return the lid (I suppose this helps preserve moisture?).

Heat the stock/broth
Bring to a simmer over low-heat.

Cook the risotto

1. Heat olive oil over medium heat in a wide, heavy, LARGE nonstick skillet or saucepan.
2. Add onion and a generous pinch of salt. Cook for ~3 minutes.
3. Add the red pepper flakes and red bell pepper. Cook, stirring often, ~5 minutes.
4. Stir in the arborio rice and garlic until the grains crackle.
5. Add in white wine, stir until absorbed.
6. For the next 10 minutes, add ladlefuls (1/2-1 cup) of broth at a time, stirring until almost absorbed.
7. Add in the broccoli, and continuing stirring and adding broth for ~10 minutes. 
8. Stir in the red rice and add any remaining broth if needed (i.e., if the arborio rice is still crunchy).
9. Season with pepper, stir in parsley and Parmesan.

Recipe via New York Times