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1
Preheat oven to 350.
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2
Preheat a large, heavy-bottomed saucepan over medium heat.
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3
Melt butter and add onions and garlic.
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4
Season well with sea salt and freshly ground black pepper and sautee until onions are translucent and starting to brown.
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5
Deglaze pan with the wine and cook until the alcohol smell dissipates.
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6
Add the chicken stock and water and then whisk in the soups until smooth.
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7
Return to a boil and then add the rice.
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8
Reduce heat to simmer, cover and cook about half an hour, stirring occasionally, until the sauce thickens and the rice is partially cooked.
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9
While the sauce is simmering, wash the broccoli heads, remove the florets and cut into uniformly sized pieces, trimming off any long stems.
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10
Peel the broccoli stems, cut into half-inch cubes and add them to the prepared florets.
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11
Shred the cheeses and toss thoroughly to combine.
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12
When the sauce has finished simmering, remove from heat and stir in 3/4 of the cheese mixture, retaining half a cup.
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13
Stir until smooth and check the seasoning, adding more salt and/or pepper if needed.
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14
Add the prepared broccoli and stir to combine.
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15
Turn the mixture into a three inch deep 9x9 casserole and spread evenly.
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16
Top with the remaining cheese and bake, uncovered, for one hour until the rice is cooked, sauce is thickened, broccoli is tender and cheese is browned.
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17
Let stand 10-15 minutes before serving.
