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1
Put your 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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2
Make sure that the stock is well seasoned.
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3
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan.
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4
Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes.
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5
Do not brown.
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6
Add the rice and the garlic, and stir until the grains separate and begin to crackle.
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7
Add the wine, and stir until it has been absorbed.
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8
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
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9
The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
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10
Cook, stirring often, until it is just about absorbed.
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11
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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12
You do not have to stir constantly, but stir often.
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13
After 10 minutes, stir in the diced broccoli stems.
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14
Continue to add broth and stir the rice for another five minutes.
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15
Stir in the thinly sliced flowers.
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16
Continue to add broth and stir the rice for another 10 minutes or so.
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17
When the rice is tender all the way through but still chewy, it is done.
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18
Taste now and adjust seasoning, adding salt and pepper to taste.
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19
Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat.
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20
The mixture should be creamy (add more stock if it isnt).
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21
Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
