Italian
Risotto with Goat Milk and Broccoli
by Cucina con Ruben · 548K subscribers on YouTube
A risotto made with goat milk and broccoli, topped with crunchy bread crumbs and optional mullet bottarga.
- Difficulty
- medium
Ingredients
10 items- Broccoli RabeSmall broccoli or broccoli rabe
- SaltFor blanching water and toasting rice
- Garlic
- Olive OilExtra virgin olive oil
- Old BreadStale bread, finely chopped
- Latte di CapraGoat milk
- RiceRisotto rice (e.g., Carnaroli or Arborio)
- ButterButter
- Lemon ZestLemon zest, generous amount
- Bottarga di Muggine(optional) — Mullet bottarga, grated to taste
Method
- Clean the broccoli and blanch in salted boiling water for 30 seconds, then shock in ice water. Reserve the blanching water.
- Squeeze the broccoli dry. In a pan with hot oil and garlic, sauté the broccoli briefly, then remove the broccoli, leaving the garlic and oil in the pan.
- Add finely chopped stale bread to the pan and toast until crunchy. Remove and chop further if desired.
- Heat the goat milk in a separate pot. In another pot, toast the rice dry over medium heat, adding salt immediately.
- Gradually add the goat milk and the reserved broccoli water alternately, stirring and cooking until the rice is al dente.
- Turn off the heat. Stir in butter and a generous amount of lemon zest.
- Plate the risotto, top with the reserved broccoli, crunchy bread crumbs, and optionally grated mullet bottarga.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
