Risotto with broccoli and quick bagna caoda

Name: Risotto with broccoli and quick bagna caoda
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Vialone nano rice 1 cup; White wine 1 glass; Fine salt to taste; Romanesco broccoli (to clean) 1.3 lbs; Lemon juice 1 spoonful; Extra virgin olive oil to taste; Fine salt to taste; Fresh liquid cream 0.4 cup; Anchovies in oil 2 oz; Butter 1 ½ tbsp; Garlic ¼ clove; Pecorino cheese (to grate) 2 oz; Parmigiano Reggiano PDO cheese (to be grated) 1.75 oz; Butter cold 2 tbsp; Anchovies in oil to taste; Black pepper to taste

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Gluten Free

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Cooker Girl

Risotto with broccoli and quick bagna caoda brings together two classics from Piedmont in a way that really stands out. You know, this dish just works. Romanesco broccoli cooks down until it’s creamy and soft—making the rice even more moist and rich than your usual risotto. And here's the thing, the addition of quick bagna caoda is what really makes it pop. It's a punchy sauce from Piedmont, made with anchovies and garlic, but done in a fast, modern style. Seriously good.

The sharp, tangy kick from the bagna caoda gives the risotto with broccoli a bold twist. You get that earthy broccoli flavor mixed with the famous taste of this regional sauce. It's pretty simple but super tasty—a fun combo where tradition meets something new. And it shows off how good simple Piedmont flavors can be when done right. Plus, you won't find many easy risotto recipes that bring such tender texture and strong, savory taste together in one bowl.

In Piedmont, folks love to mix things up with their own extras. And i mean, you can make it yours. In this version, the creamy Romanesco gives the broccoli risotto a light green color and mellow taste, while the bagna caoda sauce adds that deep, salty note Piedmont is known for. And listen, there are plenty of ways to spin this dish, too. Some people add toasted hazelnuts for crunch—really really good—while others toss in cannellini beans or a handful of pecorino cheese for extra richness. Which is great. Some Piedmont cooks like to throw in cashews or even pomegranate seeds. They add a little sweet burst with every bite. A few even go for kefir to make things extra creamy. It all depends on what you’ve got and what you’re in the mood for.

No matter which way you go, this simple Italian recipe makes a golden, satisfying dinner that's great for anyone wanting to try something a little different. It’s a real taste of Piedmont's rich culinary heritage, whether you're a fan of traditional flavors or eager to explore new twists. Perfect for cozy nights in or sharing with friends. Can't go wrong. For real.

INGREDIENTS

Vialone nano rice 1 cup (320 g)

White wine 1 glass

Fine salt to taste

for the broccoli cream: Romanesco broccoli 1.3 lbs (600 g) - (to clean); Lemon juice 1 spoonful; Extra virgin olive oil to taste; Fine salt to taste

for the bagna caoda sauce: Fresh liquid cream 0.4 cup (100 g); Anchovies in oil 2 oz (50 g); Butter 1 ½ tbsp (20 g); Garlic ¼ clove

For garnishing and finishing: Pecorino cheese 2 oz (50 g) - (to grate); Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - (to be grated); Butter 2 tbsp (30 g) - cold; Anchovies in oil to taste; Black pepper to taste

Preparation

How to prepare Risotto with broccoli and quick bagna caoda

To prepare the risotto with broccoli and quick bagna caoda, first clean the Romanesco broccoli 1, then plunge the florets into a pot with boiling salted water 2 and blanch them for about 4-5 minutes. Drain the broccoli into a bowl with cold ice water 3. Reserve and keep the cooking water warm because it will be needed to cook the risotto.

Transfer the broccoli to a container, taking care to set some aside for plating, then add the oil 4, lemon juice 5, and salt. Blend with an immersion blender 6.

You should obtain a smooth and homogeneous cream 7. Set aside and move on to the bagna caoda sauce: gently melt the butter 8 along with the anchovies 9 in a small saucepan.

Add a quarter of a grated garlic clove 10, then pour in the cream 11 and let it reduce over low heat for a few minutes 12.

Now focus on cooking the risotto: pour the rice into a saucepan 13, salt it, and toast it dry, stirring continuously. When the grains are very hot to the touch, deglaze with the white wine 14 and let it completely evaporate. Begin cooking the rice by adding one ladle at a time of the broccoli cooking water 15, always waiting for the liquid to be absorbed before adding the next one.

Towards mid-cooking, add the broccoli cream 16 and finish cooking the rice 17. Once cooked, turn off the heat and stir in the grated pecorino and Parmesan 18.

Add the well-cold butter as well 19 and let the risotto rest for a couple of minutes covered with a cloth before mixing well 20. At this point, you can plate the broccoli risotto and garnish it with the anchovy sauce 21.

Complete with the reserved florets 22, pieces of anchovy, and a grind of pepper 23. Your risotto with broccoli and quick bagna caoda is ready to serve 34!

Storage

It is recommended to consume the risotto with broccoli and quick bagna caoda as soon as it is ready; if necessary, you can store it for one day in the refrigerator.

You can prepare the broccoli cream and anchovy sauce in advance and store them in the refrigerator for one day.