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1
To cook the red rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil.
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2
Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice.
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3
Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid.
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4
Let sit for 10 to 15 minutes.
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5
Put the stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
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6
Make sure that it is well seasoned.
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7
Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan.
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8
Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes.
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9
Add the red pepper flakes and the red bell pepper and continue to cook, stirring often, for another 5 minutes, until tender.
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10
Stir in the arborio rice and the garlic and stir until the grains separate and begin to crackle.
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11
Add the wine and stir until it has been absorbed.
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12
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
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13
The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly.
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14
Cook, stirring often, until it is just about absorbed.
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15
Add another ladleful or two of the stock and continue to cook in this fashion, stirring in more stock when the rice is almost dry.
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16
You do not have to stir constantly, but stir often.
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17
After 10 minutes, stir in the broccoli stems and flowers and continue to add broth and stir the rice for another 10 minutes or so, until the broccoli is crisp-tender.
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18
When the rice is just about tender all the way through but still chewy, add another ladleful of stock and the red rice.
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19
Season to taste with salt and pepper.
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20
Stir together for a couple of minutes, until the stock is just about absorbed, and add another ladleful of stock, the Parmesan and the parsley, and remove from the heat.
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21
The mixture should be creamy (add more stock if it isnt).
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22
Stir for about half a minute, then serve in wide soup bowls or on plates.
