Side SHOW

We took familiar casseroles and gave them bigger, bolder flavors for a hot-dish lineup that will comfort and amaze.

- KATLYN MONCADA

Broccoli Risotto

Bake Arborio rice is a short grain type named for its Italian town of origin. The oval grains are high in amylopectin starch, which gives risotto its creamy texture.

HANDS ON 20 min.
TOTAL TIME 40 min.

5 Tbsp. butter
1 cup chopped onion
3 garlic cloves, minced
1½ cups dry Arborio rice
4 cups reduced-sodium chicken broth
1/2 cup dry white wine
½ 1 12-oz. bag frozen broccoli, thawed and drained
4 slices prosciutto
¼ cup chopped fresh flat-leaf parsley
1½ tsp. lemon zest
1 cup grated Parmesan cheese

1. Preheat oven to 350°F. In a 4- to 5-qt. Dutch oven melt 2 Tbsp. of the butter over medium. Add onion and one of the minced garlic cloves; cook, stirring occasionally, until onion is tender, 5 to 6 minutes. Add rice; cook and stir 3 minutes more. Add broth and wine. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Stir in broccoli, ½ tsp. salt, and ¼ tsp. black pepper. Cover and place Dutch oven in the oven. Bake until rice is just tender, 10 minutes.

2. Meanwhile, for prosciutto gremolata, in a large skillet heat 1 tsp. olive oil over medium. Add prosciutto; cook until crisp and evenly browned, turning it once, 6 minutes. Transfer prosciutto to a paper towel-lined plate. Add the remaining two minced garlic cloves to the skillet; cook and stir over medium 30 seconds.

Crumble prosciutto and transfer to a bowl. Stir in cooked garlic, parsley, and lemon zest.

3. Remove Dutch oven from oven Stir in the remaining 3 Tbsp butter and the Parmesan cheese until melted and creamy. Top with prosciutto gremolata.

Serves 8.