Broccoli Rabe Risotto

Ingredients

• 2 cups arborio rice 
• 4 servings bull's blood leaves for garnish
• 1 bunch broccoli rabe cut into small florets
• 4 servings chervil for garnish
• 8 cups chicken stock see as needed
• 1 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley fresh chopped
• 3 sprigs thyme leaves fresh chopped
• 3 cloves garlic minced
• 4 servings kosher salt and pepper black freshly ground
• 1 tablespoon olive oil 
• 2 tablespoons olive oil extra-virgin
• 0.5 cup niçoise olives pitted sliced
• 1 cup parmesan grated plus more for garnish
• 7 ounces piquillo peppers diced
• 1 tablespoon red wine vinegar 
• 1  shallots 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• stove

Directions

1. Blanch the broccoli rabe, and then immediately shock in an ice bath.
2. Remove from the ice and set aside.
3. Heat the chicken stock in a medium saucepan and keep warm on the stove.
4. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute.
5. Pour in the wine and cook until completely reduced.
6. Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.
7. Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside.
8. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
9. Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.