Tomato Risotto with Broccoli and Mushrooms

To prepare the tomato risotto with broccoli and mushrooms, start with the broccoli florets. If they are too large, cut them in half and remove the toughest parts 1. Drop the florets into salted boiling water 2 and cook them until they are done but still firm 3.

Drain them and immediately transfer them to a bowl of ice water 4 to stop the cooking and preserve their color. Once cooled, drain thoroughly and dress with a drizzle of oil 5. If necessary, adjust the salt, toss 6 and set aside.

In a small saucepan pour the extra virgin olive oil 7 and add the garlic and basil stems 8. Let infuse gently over low heat until the garlic is slightly golden, taking care not to burn it. Add the tomato pulp 9.

Season with salt 10 and cook over low heat for 30 minutes. Halfway through the sauce cooking you can warm the vegetable broth and begin cooking the risotto. Put the Carnaroli rice in a saucepan 11 and dry-toast it with a pinch of salt 12.

Stir while toasting and, when the rice releases its characteristic toasted aroma and looks glossy, begin adding the hot vegetable broth 13. Continue cooking, adding more broth as needed and stirring; you should proceed this way until the rice is about three quarters cooked 14. When the tomato sauce is ready, remove the garlic and the basil stems 15.

Then combine the sauce with the nearly cooked rice 16 and mix well. Continue to cook the risotto until fully done, keeping it creamy and adding broth only if necessary. Turn off the heat and add the cold butter cut into cubes 17 and the Parmigiano 18.

Finish by stirring thoroughly 19 until you obtain a creamy, well-bound risotto 20. Let it rest for 1 minute before serving. Then portion the risotto onto plates 21.

Top with the well-drained oil-preserved honey mushrooms 22 and the dressed broccoli florets 23. Serve your tomato risotto with broccoli and mushrooms immediately 34.