Ingredients
The following ingredients have 4 Servings
- 1.25L (5 cups) chicken or vegetable stock
- 1 cup (80g) finely grated parmesan, rind cut off, and reserved, plus extra shaved parmesan to serve
- 75g unsalted butter, chopped
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 1/2 cups (330g) arborio rice
- 2/3 cup (165ml) white wine
- 1 tbs extra virgin olive oil, plus extra to drizzle
- 1/2 bunch broccolini
- Micro parsley, to serve
- Chopped hazelnuts, to serve
Instruction
- Place the stock and parmesan rind in a saucepan over low heat to warm through.
- Meanwhile, melt 50g butter in a deep non-stick frypan over medium-high heat. Add the onion and garlic, and cook, stirring, for 3 minutes or until softened but not coloured. Add the rice and cook, stirring, for 2 minutes to coat and heat through. Increase heat to high and add the wine. Cook, stirring occasionally, for 2 minutes or until the liquid is absorbed.
- Add the parmesan rind and 1L (4 cups) stock to rice mixture, stirring to combine. Bring to a gentle simmer, then cook, swirling pan occasionally, for 15 minutes or until rice is al dente. Remove and discard the parmesan rind, then stir through the grated parmesan, remaining stock and remaining 25g butter.
- Meanwhile, heat the oil in a frypan over high heat. Add the broccolini and cook, turning halfway, for 4 minutes or until just tender. Cut into 3cm pieces.
- Divide risotto among serving bowls and top with broccolini, hazelnuts, shaved parmesan and micro parsley. Drizzle with extra oil to serve.
