In Italy, Paul Franson was intrigued by the popularity of vegetables with a bitter edge. Although he finds the taste a little strong on its own, he enjoys the flavor of broccoli rabe when it's subdued by a creamy risotto.

Prep and cook time: About 50 minutes
Makes: 4 servings

Ingredients:
1 pound broccoli rabe or Chinese broccoli (gai laan)
3 tablespoons olive oil
½ cup finely chopped onion
2 cloves garlic, minced
1 cup arborio or short- to medium-grain white rice
½ cup dry white wine
About 4 cups chicken broth
¼ cup crumbled chèvre (goat) cheese

1. In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat. Plunge broccoli rabe into water and cook until bright green, about 2 minutes. Drain and immerse in cold water. When cool, drain and coarsely chop.

2. In the same pan over medium-high heat, combine oil and onion. Stir often for 3 minutes. Add garlic and stir often until onion is limp, about 2 minutes. Add rice, stir, then add wine. Stir until wine evaporates, about 1 minute.

3. Add 4 cups broth and bring to a boil on high heat, stirring. Reduce heat to simmering and stir often until rice is tender to bite, about 15 minutes.

4. Stir in broccoli and, for a creamier risotto, a little more broth. Stir often until broccoli is warm, 2 to 3 minutes.

5. Stir cheese into risotto, then spoon into wide bowls.

Blanched broccoli rabe adds a pleasant nip to creamy risotto with goat cheese.
 

James Carrier, Photographer From November 1997 Sunset © Sunset 1997