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Description
This is one of those back-pocket recipes every cook should have: it’s always impressive, totally easy, and so beautiful, to boot! Unlike other risotto recipes, this one doesn’t need to be stirred constantly, so you’re free to work on other parts of the meal while it cooks. Because of this, it makes a perfect (and unexpected) holiday side dish, but works just as great as a first course or an entrée at other times of year, too. You can leave out the pancetta if you’re looking for a vegetarian option. Recipe by Erin McDowell Erin is an expert in food media: cooking, writing, and styling all things delicious. She is the recipe editor for PureWow, a test kitchen manager for Food52, and is currently writing a baking cookbook which will be published by Houghton Mifflin.
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Directions
Title: | Broccoli Rabe Risotto - Andy Boy |
Descrition: | Directions 1. Pour the chicken broth into a medium pot and heat over medium heat. Once it’s hot, you can remove the pot from the heat, but keep the broth warm. 2. Heat a medium pot over medium high heat. When the pot is hot, add the pancetta, and cook until the fat has rendered [...] |
Broccoli Rabe Risotto
Meat
Produce
Canned Goods
Pasta & Grains
Baking & Spices
Oils & Vinegars
Dairy
Beer, Wine & Liquor
The first person this recipe
Found on andyboy.com
Andy Boy
Broccoli Rabe Risotto - Andy Boy
Directions 1. Pour the chicken broth into a medium pot and heat over medium heat. Once it’s hot, you can remove the pot from the heat, but keep the broth warm. 2. Heat a medium pot over medium high heat. When the pot is hot, add the pancetta, and cook until the fat has rendered [...]