Broccoli Raab Risotto with Pork


  • 1/4 cup extra-virgin olive oil
  • 2 medium shallots, peeled and finely diced
  • 2 cups risotto rice
  • 5 tablespoons dry white wine
  • 2 garlic cloves, chopped
  • pinch red pepper flakes
  • 5 ounces trimmed tenderloin of pork, finely diced
  • 1/2 cup chopped Roma tomatoes
  • 3 1/2 cups simmering vegetable broth
  • 3 cups washed shredded broccoli rabe
  • salt
  • freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 to 3 tablespoons grated Parmigiano-Reggiano cheese


Heat the olive oil in a heavy, wide saucepan, add the shallots.  Sauté over medium heat for 1 to 2 minutes, or until transparent but not brown.  Add the rice, stir, and cook over moderate heat 2 minutes, or until the rice is lightly toasted and well coated with oil.  Add the wine and allow it to evaporate.  Then add the garlic and red pepper and sauté for 1 minute.  Stir in the port and allow it to brown lightly.  Add the tomatoes and enough of the simmering broth to cover the rice by ½ inch.  Cook, stirring often, until all liquid is absorbed, about 7 minutes.
Stir in all the broccoli rabe and the remaining broth and cook over medium-high heat , stirring occasionally, until the rice, pork, and greens are cooked, about 8 minutes .  (The rice should be a little firm to the bite.)
Remove from the heat and correct the seasoning.  Immediately stir in the butter and grated cheese and swirl the pan to create a creamy, well-combined sauce that coats each grain of rice.  Let rest 2 minutes before serving.  Decorate each serving with a few shards of cheese.


Mediterranean Grains and Greens, Paula Wolfert