2 cups rough chopped broccoli raab
2 cups chicken broth, plus 1 cup water
2 1/2 tablespoons butter
2 large shallots, chopped
1 cup arborio rice
1 cup chopped green garlic (or scapes)
3/4 teaspoons kosher salt 1/4 teaspoon ground black pepper
3/4 cups grated Parmesan
1 cup sliced radishes
1/3 cup flour
1 egg, beaten
1/2 cup panko bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 1/2 teaspoons finely grated Parmesan
2 teaspoons olive oil
Boil water in a large saucepan. Fill a large bowl with ice and water. When water is boiling, add broccoli raab; cook 1 to 2 minutes, until just softened. Remove with a slotted spoon and transfer to the ice bath. Drain.
Combine the broth and water in a small saucepan; heat until warmed, but not hot. In a large Dutch oven, melt the butter over medium heat. Add shallots; cook 5 to 6 minutes until softened. Add arborio rice and cook until rice looks translucent. Add green garlic and stir to combine.
Add warm broth to the rice, 1/2 cup at a time, stirring constantly until the liquid is absorbed. Continue adding broth 1/2 a cup at a time until rice is al dente. Do not overcook; only use as much broth as necessary to attain desired consistency. Stir in broccoli raab, salt and pepper and then Parmesan. Keep risotto warm on the stove.
Place radishes and flour in a small zip-lock bag or bowl; shake or toss until coated. In a separate bowl, beat egg. Pour the flour-coated radish slices into the egg; coat well. In the same zip-lock bag or bowl, add bread crumbs, salt, pepper, and Parmesan. Transfer the flour and egg-coated radish slices into the panko mixture and shake or toss to coat. In a large skilled over medium to medium-high, heat olive oil until shim- mering. Add coated radish slices. Fry until just brown, turning to brown all sides. Serve the risotto with a garnish of several radish slices on top.
Serves 4 to 6.