Ultimate mindfulness.
In today’s fast-paced, over-stimulating culture, more and more of us have begun to practice intentional mindfulness. Surrounded by bright screens and beeping electronics screaming for our attention, we seek clarity by focusing on living in the moment. Each of us has our own method: some of us do yoga, while others meditate or journal. I cook.
Specifically, I cook risotto.
There are a lot of unfair rumors circulating about risotto. It’s temperamental. It’s too difficult for home cooks. It takes too long.
The first time I cooked a risotto, I was nervous. Like everyone else, I’d heard it was technically difficult, something that only actual chefs and Italian grandmothers should attempt. I was sure that I would have to practice many times to get it right. But I only had to make it once to realize the truth:
Risotto isn’t difficult. It doesn’t require crazy high levels of kitchen expertise or technical precision. It only requires mindfulness.
To make a delicious risotto, you must be attentive every step of the way. You must be completely present as you sweat the onions, toast the rice, add stock in increments, and stir until the liquid is fully absorbed before adding more. Your success is directly proportionate to how well you can live in that moment: the more attuned you are to your ingredients and how they transform as they cook, the more delicious the risotto will be. Cooking risotto is the ultimate exercise in mindfulness.
Whether you’re searching for a delicious dinner or a way to center yourself after a long day at work, I encourage you to give risotto a chance. Contrary to popular belief, it doesn’t take that long—the stock is stirred in and absorbed in less than 30 minutes—and the results are worth every minute of stirring. Warm, creamy, and completely delicious, risotto will nourish your body, mind, and spirit.
Enjoy!
Risotto with Broccoli Rabe and Parmesan
(Serves 4)
1 medium bunch broccoli rabe
1 ½ tablespoons olive oil
1 ½ tablespoon butter
1 shallot, finely diced
4 cups chicken stock, plus ½-1 cup water
1 ½ cup arborio rice
½ cup dry white wine
2 tablespoons lemon juice
2 tablespoons mascarpone cheese
½ cup Parmesan cheese
Diamond Crystal kosher salt and freshly cracked black pepper
Method
Prepare the broccoli rabe by blanching it. Bring a large pot of salted water to a boil. At the same time, lay out a sheet pan covered with kitchen towels. Trim the woody stems from the broccoli rabe stalks.
Once the salted water is boiling, add the broccoli rabe and cook for 3-4 minutes, or until just tender. Lift out of the boiling water onto the prepared sheet pan and allow to cool, then pat dry. Reserve a few pieces for garnish, and chop the rest into 1-inch-long pieces.
Heat the chicken stock in a saucepan until it is nearly boiling, then drop the heat, cover, and hold at a bare simmer.
Heat a large saute pan over medium heat, then add olive oil and butter. Once the butter is melted and the fat is slightly sizzling, stir in shallots and ½ teaspoon of salt and cook until the shallots are soft and translucent. They shouldn't brown. Add the rice and saute over medium-high heat until the rice is just turning golden and smells toasted, about 2 minutes.
Add white wine to the pan and cook, stirring, until the wine is absorbed, about 2-3 minutes. Add 2 ladles of stock and stir until stock has been absorbed, then add another few ladles of stock. Continue adding stock and stirring in this way until the rice is cooked al dente—tender, but not mushy—about 25 minutes. After 20 minutes has passed, taste a grain of rice every few minutes to check for doneness. You should need all the chicken stock; once it’s used, continue with hot water until the risotto is cooked.
Stir in the lemon juice and mascarpone cheese, then fold in the chopped broccoli rabe and Parmesan. Add freshly cracked black pepper, then taste and adjust salt and lemon levels as necessary.
Originally posted February 24, 2020.