INGREDIENTS

INSTRUCTIONS

FOR THE BROTH
*available at specialty foods shops and some supermarkets
Make the broth:
In a large kettle or stockpot combine the carcass with the water, or enough
to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the
broth through a large sieve into a large bowl, discarding the solids,
return it to the kettle, and boil it until it is reduced to about 10 cups.
Reserve 8 cups of the broth and transfer the remaining broth to a container
for another use. The broth may be made 1 week in advance and kept covered
and chilled if it is brought to a boil every 2 days and then allowed to
cool to warm, uncovered, before being chilled again. The broth keeps,
frozen, for 3 months.
In a small bowl let the porcini soak in the hot water for 30 minutes and
strain the soaking liquid through a rinsed and squeezed paper towel set
over a cup, reserving it. Wash the porcini under cold water to remove any
grit and chop them coarse. Trim the broccoli rabe, discarding any yellow or
coarse leaves and the tough stem ends. Peel the large stems, cut off the
flowerets, reserving them, and cut the stems and the leaves crosswise into
1 1/2-inch pieces. Bring the reserved 8 cups broth to a boil, add the
broccoli rabe stems, leaves, and reserved flowerets, and simmer the mixture
for 4 minutes, or until the broccoli rabe is just tender. Transfer the
broccoli rabe with a skimmer to a bowl and keep the broth at a bare simmer.
In a large saucepan cook the onion and the porcini in the butter over
moderate heat, stirring, until the onion is softened and add the rice,
stirring until it is coated well with the butter. Add the wine and the
reserved porcini soaking liquid and cook the mixture over moderately high
heat, stirring constantly, until the liquid is absorbed. Add about 1/2 cup
of the simmering broth and cook the mixture, stirring constantly, until the
broth is absorbed. Continue cooking the mixture and adding the broth, about
1/2 cup at a time, stirring constantly and letting each portion be absorbed
before adding the next, until the rice is tender but still al dente. (The
rice should take about 20 minutes to become al dente.) Stir in the broccoli
rabe and simmer the risotto, stirring, until it is heated through. Remove
the pan from the heat and stir in the Parmesan and salt and pepper to
taste.
Serves 4 to 6.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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