Risotto with cream of broccoli, black garlic and hazelnuts

Preparation

Risotto:

Clean the broccoli, divide it into florets and steam it until tender but not mushy. Blend them with a little oil and a pinch of salt until smooth and velvety.

Meanwhile, prepare the vegetable stock with celery, carrot and onion. In a saucepan, sauté the chopped shallot in evo oil, then add the rice and toast it for a couple of minutes. Bring the risotto to cooking point by adding the hot stock a little at a time, stirring often.

When only a few minutes are left until the end of cooking time, incorporate the broccoli cream and stir well to mix. Once the desired consistency is reached, turn off the heat and let it rest for a minute.

Impiety:

Serve the risotto piping hot, decorating the surface with a few whole broccoli florets, drops of cream of black garlic and coarsely chopped hazelnuts for a pleasant contrast of textures. A drizzle of raw extra virgin olive oil completes the dish.