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1
Cook's Note: Bull's blood is a variety of heirloom beet, typically grown and used for its dark purple leaves.
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2
Blanch the broccoli rabe, and then immediately shock in an ice bath.
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3
Remove from the ice and set aside.
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4
Heat the chicken stock in a medium saucepan and keep warm on the stove.
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5
Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft.
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6
Stir in the rice, tossing to coat, and cook 1 minute.
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7
Pour in the wine and cook until completely reduced.
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8
Add 2 cups of the hot stock and cook until absorbed.
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9
Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed.
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10
(You may not need all of the stock.)
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11
Cook until the rice is al dente, about 20 minutes.
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12
Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted.
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13
Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside.
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14
Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
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15
Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl.
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16
Season with salt and black pepper and serve with the risotto.
