Luca Marchini: risotto recipe and method

Ingredients for 2 people:

160 grams of Carnaroli rice,
1 large and green broccoli,
50 grams of Greek yogurt,
Half Red Turnip precooked,
20/30 gr grated Parmigiano Reggiano,
half carrot,
half onion,
a coast of celery (better leaves),
extra virgin olive oil,
salt,
pepper (if desired)

For the vegetable broth: wash the peeled carrot, onion and celery and put in a pot with cold water. Bring to a boil for at least 20 minutes and then another 20 minutes in a simmer.

For the broccoli cream: separate the flowers from the stem, cut into small pieces, wash and cook in very salted water. Boil first the stems and then the flowers. Set aside some flowers and blend the rest with vegetable broth and oil. Season to taste with salt. The cream should be soft and smooth.

For the yogurt: put the yogurt in a bowl and mix it vigorously with oil, salt and pepper to taste. Put the yogurt in a small pocket back.

For the red turnip: cut the red turnip into very thin slices, dab the excess liquid and season with oil and salt. Leave to marinate for a few minutes. Cut with a small round bowl of a couple of centimeters in diameter or cut into small quares.

For the risotto: Toast the rice with oil, add the vegetable broth and a little salt. Use a third of broccoli cream. Continue cooking by adding some vegetable broth and about halfway of the cooking time, taste the risotto to adjust the salt and some Parmesan cheese. During the last minutes of cooking time, only add broccoli cream. Add Parmesan cheese and salt if needed.

Plate presentation: lay the risotto at the base, which must be soft. Above put some points of yogurt and small discs of red turnip.

Cooking time is subjective since it depends on the quantity of rice, the dimensions of the pot and if you cook with gas. Indicatively, the risotto should be ready in 20 minutes. It’s better to try the risotto when nearing the end of cooking time.

Enjoy!