Risotto with Cima di Rapa
Cima di rapa, also known as broccoli raab, is a tricky ingredient. It is somewhat bitter – perhaps too bitter for some people. But don’t dismiss this healthy member of the turnip family too quickly…and especially when it comes to making a risotto.
Risotto preparations are a natural for cima di rapa. The creaminess of the starches released by the rice work with the added fat from the extra virgin olive oil to coat the mouth. A punch of acid from the white wine and a nice dose of salt form the other elements that complement the bitter notes of
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Cima di rapa, also known as broccoli raab, is a tricky ingredient. It is somewhat bitter – perhaps too bitter for some people. But don’t dismiss this healthy member of the turnip family too quickly…and especially when it comes to making a risotto.
Risotto preparations are a natural for cima di rapa. The creaminess of the starches released by the rice work with the added fat from the extra virgin olive oil to coat the mouth. A punch of acid from the white wine and a nice dose of salt form the other elements that complement the bitter notes of cima di rapa. The result? A well-balanced risotto bursting with different taste sensations. In my opinion, it is difficult to refrain from grabbing a second helping.
Difficulty: moderate
Yield: enough for about 6-8 servings