Siciilian Broccoli with Risotto

For the broccoli

Good quality extra virgin olive oil

Olives, sliced (preferably castelvetranos but anything, even cocktail olive are fine)

Bread crumbs

Hard cheese-parmesan, I think cacciacovela (sp?) is the cheese in the original recipe

Lemon zest, and lemon juice if you have it


For the risotto

2-4 Tbsp butter

4 cups? Chicken or vegetable stock or mushroom stock

1/2 c white wine, preferably kind of dry *

1 ½ c arborio or calrose rice

½ -1 c onion, small dice

½ -1 c celery, small dice

(I had some spring onions, so I threw those in also 

1 Tbsp garlic, minced

¼ c grated cheese, like parmesan, or I had some goat cheese, so I used that 



Fill a medium sized saucepan ¾ with water and add enough salt so the water tastes salty-too salty to be pleasant, oceany. Bring to a boil. While water is heating, prepare an ice bath for the broccoli. Salt this water a little too. Cut broccoli into big chunks leaving as much of the stem as possible (the stems are really good for you!). Blanch broccoli. Shock in ice bath. Drain. Empty pot. Melt butter in the same pot. In another saucepan, bring the stock to a simmer. Have a ladle ready. When butter is foamy, add the celery and the onion and ½ tsp salt. Cook, stirring occasionally. 

Place broccoli on a sheet pan. Drizzle with olive oil. Bake at 350F for 15 minutes. 

Add garlic to celery onion. Cook for 1 minute. Add rice and saute for 3-5 minutes. Add the wine. Stir. Then, one ladle at a time, pour in stock, stirring constantly, to build up the starch. When it starts sticking, add more liquid. Keep stirring. 

Take broccoli out of oven. Sprinkle it with bread crumbs, grated cheese and olives and a bit more bread crumb and lemon zest (1-2 tsp?) if you have it. . Put broccoli back in oven. 

Continue to add liquid and stir. When it no longer looks raw, taste it. Add more salt, keep adding liquid and tasting for doneness. When it’s deliciously creamy, turn off heat and add cheese. Stir until it’s incorporated. 

Take broccoli out of the oven. Spoon risotto onto plate or bowl. Place broccoli on top or adjacent. Drizzle with a little more olive oil. Drizzle with a little lemon juice. 


Bon Mange, y’all


*I often buy those little bottles of Sutter Home-they are perfect for cooking. The sauvignon blanc is acceptable.