Again With The Risotto... But This Time Broccoli Rabe , Pancetta Crumbs, Gorgonzola , and Prunes Poached In Wine Make The Difference
Make It Easy, Plus A Bonus Holi Recipe!
So I’ve been on this risotto binge lately. It’s been cold and rainy up here, and nothing says fast warm-up like a nice comforting bowl of risotto. But the risotto part is just the canvas, it’s what goes into it that makes it fun. My friend Jamie Schler from Life's A Feast shared a recipe a couple of weeks ago for Prunes stewed in wine and spices. I simply had to try making them, but before I did, I planned out what exactly I was going to do with them. These prunes stewed in red wine, orange peel, and cinnamon can be eaten all by themselves, or with yogurt, ice cream, and so I thought… why not in risotto? Why not indeed? I’ve put a link to Jamie’s original recipe because these prunes are great any old time. Mine is for what I did with them.
I decided to try Jamie’s Wine Stewed Prunes in a risotto, with some Broccoli Rabe, Gorgonzola dolce, Pancetta crumbs, and a balsamic drizzle, and oh yeah! It most definitely worked. This is a pretty easy recipe to put together once you’ve got your stewed prunes, and those don’t take much time either. I made them the day before so they’d have a nice spicy wine soak overnight. The risotto cooks in about 15/20 minutes and everything else goes in when it’s done. It doesn’t get easier than that.
Risotto With Broccoli Rabe and Prunes
Here’s What You Need:
1 bunch of broccoli rabe
4 oz of Gorgonzola dolce, crumbled
2 shallots thinly sliced
balsamic glaze reduction
12 wine spiced prunes chopped into halves
4 oz of chopped pancetta pieces
1 cup of Arborio rice
2 cups of water
1 tsp salt
A large bowl of water with ice cubes
Here’s What To Do:
Cut the woody ends off of the washed and dried Broccoli Rabe then blanch it in a large pot of salted boiling water for about 1 minute, lift it out of the boiling water, and plunge it into the bowl of ice water to stop the cooking.
When it’s chilled, drain it, dry it and chop it into one inch pieces, save enough whole head pieces to decorate the top of each plate.
Heat a skillet, add in 1 Tbs olive oil and when the oil is hot, add in the chopped pancetta pieces. Let them sizzle until the pieces are crisp and the fat is rendered. Scoop everything out with a slotted spoon and set it on a paper towel-covered plate to drain.
When it’s all drained, assemble your ingredients. I like to do this so everything is ready to go when needed.
Now, heat 2 Tbs of olive oil in a large pot. When the oil is hot add in your thinly sliced shallot, and saute until it starts to turn golden. Add in the rice, and stir it around until it turns translucent, and is coated with the oil.
Pour 2 cups of water and the salt into the pot, bring everything to a boil and then clap the lid on the pot, turn the heat down to the lowest, and cook for about 15 minutes.
After 15 minutes, check your risotto, give it a stir, and add in the Gorgonzola, and the chopped Broccoli Rabe, except for the pieces you saved as the toppers for the plate. Halve the prunes and set aside. Check for taste, and add salt if needed.
Dish out the risotto into individual bowls, add about 4 or 5 prune halves to each dish, sprinkle the chopped pancetta crumbs over all, top with one of the Broccoli Rabe pieces, and give the whole thing a light drizzle of balsamic reduction glaze.
NOTE: You can make this glaze yourself by reducing balsamic vinegar, but in the interest of time and yeah..lazy, I just bought some.
Serve it up with a nice green salad and some crusty bread if you wish. This instantly became a “Request Dish” in that I’m requested to make this again…. often. Which is not a problem since it’s so dang easy.
Coming up next a Shelf Stable Genius, with those packaged no-boil gnocchi, chicken and pesto, and a special Holi recipe for little Guija Pastries stuffed with dried apricots and cardamom. Just click the link above.
Meanwhile, I’m always around for questions and comments and requests, just give me a shout out, and remember, over here it’s okay to play with your food!
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I love this!! I used to make risotto all the time. I was the Risotto Queen 👸🏻 But I’ve never done anything this creative! I do have a savory sweet risotto in Orange Appeal but wow I’m so impressed by your recipe! The flavor combo is wonderful and sounds so good!! I’m thrilled my prunes found their way into something so fabulous!