Casseruola di Riso, Broccoli e Formaggio
(Broccoli, Rice and Cheese Casserole)
This recipe was developed by The Artisan Kitchen in response to a request for same by a visitor to our site. We enjoyed developing it, and and eating it. We now share it with all who visit The Artisan.
1 Lb. Broccoli (12 oz. of the florets) 1 1/4 Cups Rice - Arborio 1 Med. Onion - yellow: diced small 2 Cups Béchamel Sauce [click for recipe] 3 Oz. Cheese - Gruyere 2.5 Oz. Cheese - Blue Castello or a mild Gorgonzola 3 Cloves Garlic - chopped fine 1/4 Cup Olive oil - Extra virgin 1/2 Cup Milk - 2 % 1/8 Tsp. Nutmeg - freshly ground Q.B. Salt and Pepper
If using broccoli florets there is no need to trim them from the stems. If using heads of broccoli, trim the florets and discard the stems. Blanch the florets in salted, boiling water for 1.5 minutes. Remove from the water with a slotted spoon and immediately cool by running under cold water for a minute. Cut the florets into halves or quarters depending upon their size. Set aside.
Make the rice as follows: Add 3 Tablespoons of olive oil to a 2 quart glass casserole that is approved for use in the microwave. To this add the diced onion. Microwave on high for 1 minute, stir and cook for another 30 seconds or until the onions are translucent. Add the rice. Microwave on high for 1 minute, stir and then microwave for an additional minute. Add one cup of water and cook for 2.5 minutes. Stir and add another cup of water. Cook an additional 3.5 minutes. Add a third cup of water to which 2 tablespoons of olive oil has been added, and cook for 3 minutes. Stir, the cook on high for an additional 3 minutes. Remove from the oven, spoon the rice onto a large plate, spread it, and let it cool while the next step is accomplished.
Make the béchamel sauce according to the recipe provided in the link either to the left, or the table above. However, add an additional 1/2 cup of milk to the béchamel about 1 minutes before it is finished along with the chopped garlic.
When the béchamel is ready, and still hot, add the cheese to it and stir to dissolve. Add the nutmeg and stir. Add the rice, the broccoli and the parsley to the cheese sauce, and stir to distribute all of the ingredients evenly. Adjust salt and pepper levels to taste.
Spoon the mixture into an oiled glass or ceramic casserole. Cut 6 thin slices of Gruyere and lay them on the top of the casserole in the shape of a wheel. Use a broccoli floret as the hub. Bake in an oven preheated to 350° for 35-40 minutes. Serve hot.
Last updated on: 06/23/1999 09:23:14 PM