Broccoli Rabe Risotto with Grilled Lemon

Directions

1. 1
   Light a grill or preheat a grill pan.
2. 2
   Brush the lemon slices with oil and grill over high heat, turning once, until lightly charred, 2 to 3 minutes total.
3. 3
   Transfer to a cutting board and let cool.
4. 4
   Finely dice the lemon.
5. 5
   Meanwhile, in a large saucepan of salted boiling water, blanch the broccoli rabe until tender, about 3 minutes.
6. 6
   Drain and cool under running water; drain again.
7. 7
   Transfer the broccoli rabe to a food processor and puree until smooth.
8. 8
   Scrape the puree into a measuring cup (you should have about 1 cup).
9. 9
   In a medium saucepan, bring the vegetable stock and 2 cups of water just to a boil; keep warm.
10. 10
    In a large saucepan, melt 4 tablespoons of the butter.
11. 11
    Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
12. 12
    Add the rice and cook, stirring, until coated and opaque, about 3 minutes.
13. 13
    Add the wine and cook, stirring, until absorbed, about 7 minutes.
14. 14
    Add half of the warm vegetable stock and cook over moderately low heat, stirring, until nearly absorbed, about 7 minutes.
15. 15
    Add the remaining vegetable stock and cook, stirring, until nearly absorbed and the rice is al dente, 8 to 10 minutes longer.
16. 16
    Stir the broccoli rabe puree into the risotto along with the grated Parmigiano-Reggiano cheese, tarragon, parsley and the remaining 2 tablespoons of butter.
17. 17
    Cook, stirring, until the risotto is creamy and heated through, about 3 minutes.
18. 18
    Season the risotto with salt and pepper.
19. 19
    Spoon into shallow bowls and top with the chopped grilled lemon and dollops of mascarpone.