Risotto with Broccoli and Cashews

I present to you an Italian version of risotto with broccoli and cashews.

Ingredients

• 320 g carnaroli or arborio rice
• 1 head of broccoli
• 1 small onion
• 100 g toasted cashews
• 1 liter vegetable broth
• 50 g butter
• 100 g grated Parmigiano
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by washing the broccoli and dividing it into florets. Boil them in a pot of salted water for about 5-7 minutes or until tender but still crisp. Drain and set aside.

2. In a large pot, heat a drizzle of extra virgin olive oil and add the finely chopped onion. Let it soften over medium heat until it becomes translucent.

3. Add the rice and toast it for about 2 minutes until it becomes slightly translucent, stirring constantly to prevent sticking.

4. Begin adding the hot vegetable broth one ladle at a time, waiting for the rice to absorb the liquid before adding more. Continue this way for about 16-18 minutes or until the rice is cooked but still al dente.

5. Halfway through the rice cooking time, add the broccoli florets. This will allow them to absorb flavor and blend with the rice.

6. When the rice is nearly done, add the toasted cashews and stir well.

7. To finish, turn off the heat and stir in the butter and Parmigiano. Mix vigorously to achieve a smooth creaminess and let the risotto rest for a minute before serving.

8. Serve the risotto hot, adjusting salt if needed and seasoning with pepper to taste.

Trivia

Risotto is an extremely versatile dish in Italian cuisine, and every region has its own variations. This version with broccoli and cashews is an example of how ingredients can be played with to create new flavor harmonies, while always maintaining the mantecatura technique, essential for achieving the typical creaminess of risotto. The cashews, moreover, add a pleasant crunch and a subtle exotic aftertaste.