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1
Bring a large pot of water to a boil, salt generously, then toss in the broccoli rabe for a brief 2 minutes. Remove immediately and run under the cold tap. Wrap in paper towel and wring out as much of the water as possible. Place in food processor along with the parsley and cream. Blitz until very smooth.
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2
Pour the stock into a small pot. This next step is optional: For creamier risotto, place the rice in a sieve and rinse in the stock (you may have to tilt the pot to submerge rice in stock). Bring the now cloudier, starchier stock to a gentle simmer and keep over a low flame.
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3
In a medium braiser or any wide-bottomed, high-sided pan (I just use the large pot from the broccoli rabe earlier), melt butter and saute shallot for a couple minutes, or until translucent. Stir in the drained rice, coating each grain until butter-slicked. Splash in the wine and reduce, stirring constantly.
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4
Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 18 to 20 minutes.
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5
When cooked to your liking (I like my rice with a slight bite in the middle), stir in the broccoli rabe puree and grated Parmesan, which should loosen the risotto up a bit. Season to taste with salt and pepper. If desired, garnish with whole parsley leaves and Parmesan shavings.
