Broccoli Risotto

Recipe View Gather all ingredients and have them prepped and ready to go. (5 minutes)

Recipe View In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil and butter over medium-high heat until the butter is melted and shimmering. Add the minced onion and garlic; cook and stir until the onion is softened and translucent, about 2-3 minutes, being careful not to brown the garlic. (3 minutes)

Recipe View Add the Arborio rice to the saucepan and stir continuously until the grains are coated with the oil and butter mixture and begin to toast slightly, about 3-4 minutes. This toasting process is crucial for developing the risotto's signature texture. (4 minutes)

Recipe View Reduce the heat to medium. Pour in the white wine and lemon juice, stirring constantly until the wine is almost completely absorbed by the rice. (5 minutes)

Recipe View Begin adding the hot chicken broth, one ladleful at a time (about 1 cup). Stir continuously until each addition of broth is almost completely absorbed before adding the next. This process should take about 15-20 minutes of patient stirring, which is key to releasing the starches in the rice and creating a creamy consistency. (20 minutes)

Recipe View Once all the broth has been incorporated and the rice is cooked al dente (tender but still firm to the bite), stir in the heavy cream and cook for another 5 minutes, allowing the risotto to become even creamier. (5 minutes)

Recipe View Gently fold in the cooked broccoli florets, chopped chives, Parmesan cheese, and Asiago cheese. Cook and stir until the broccoli is heated through and the cheeses are melted and evenly distributed, about 2-3 minutes. (3 minutes)

Recipe View Season the risotto to taste with sea salt and freshly ground black pepper. Serve immediately in warmed bowls, garnished with extra grated Parmesan cheese and a sprinkle of fresh chives.