Broccoli and Pecorino Risotto

To prepare the broccoli and pecorino risotto, first make the vegetable broth and keep it warm. Clean the broccoli: remove the outer leaves and cut the florets into smaller pieces 1, then clean the stalk by removing the tougher outer parts 2 and dice it 3.

Bring a pot of salted water to a boil and blanch the outer and inner parts of the stalk for about 5 minutes, or until tender 4. Drain and transfer to a container, then add the lemon juice 5 and cream 6.

Blend with an immersion blender 7 to obtain a smooth and homogeneous cream 8. Set aside and heat a drizzle of oil in a pan with the fresh chili cut lengthwise 9 and sprigs of thyme.

Add the broccoli florets 10 and sauté them over medium heat for about 5 minutes, then lower the heat, salt, and continue cooking for another 5 minutes, adding a little hot water if necessary 11. Once ready, set aside 12.

Clean and chop the shallot. Put the chopped shallot in a saucepan with a drizzle of hot oil 13, salt 14 and let it stew over low heat for about ten minutes; it should become translucent 15.

Remove the shallot from the pan, wipe the bottom and heat another drizzle of oil. Add the rice 16 and toast it, stirring often 17, until the grains become very hot to the touch. At this point, salt and add the stewed shallot 18.

Deglaze with the white wine 19 and let it evaporate completely, then cook the rice by adding one ladle of hot vegetable broth at a time 20, always waiting for the liquid to be absorbed before adding more 21.

Once the risotto is ready, remove the saucepan from the heat and stir in the cold butter 22 and grated pecorino 23. Mix well to combine 34.

Plate the risotto finishing with the broccoli cream 25 and the florets. Finally, flavor with lemon zest 26 and chili powder. Your broccoli and pecorino risotto is ready to be served 27!