Dinner for Two | Risotto alla Pilota with Roasted Broccollini

The day of love is upon us and I can think of nothing better than spending it curled up on the couch with a bottle of wine and something easily shareable minimizing the time it takes to do the dishes! I made this for my guy the other week, and we determined it was perfectly suitable to post as my Valentine’s Day menu. Take your time with risotto. Have a glass of wine. Listen to some Soha, and be whisked away to Italy; one bite at a time. ūüôā¬†

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Risotto alla Pilota with Roasted Broccolini

Serves 2


  • EVOO
  • 3 cups low sodium chicken stock
  • 1 cup Carnaroli¬†rice**
  • 4 rashes smoky bacon, diced
  • 1 lb. italian sausage (spicy or sweet, your preference), removed from casing
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 3/4 cup Parmigiano Reggiano, grated
  • 3/4 cup fresh flat leaf (Italian) parsley, finely chopped
  • 1/2 lemon
  • 1 lb. broccolini, trimmed
  • S&P, to taste


Pour chicken stock into a large saucepan and set on a back burner. Bring to a boil, then reduce to a simmer Рyou want it warm but not boiling. 

In a large sauteuse, heat a good glug of EVOO on medium high heat. Add in bacon and sausage meat browning thoroughly  and rendering as much fat as possible. Drain and set aside on a paper towel. Remove some of the extra fat leaving about a tablespoon, then add in the onions and garlic. Sauté until translucent and fragrant. Toss in the rice, and combine well to ensure each grain is coated in oil. De-glaze with the white wine, using a wooden spoon to scrape up the yummy bits from the bottom of the pan. When the wine has evaporated add in a ladle at a time of chicken stock, re-incorporating each time the stock evaporates. Stir constantly so as to not burn the rice. Start tasting approximately 20 minutes into the cooking time, and about 2 cups of stock in. You are looking for an al dente consistency Рtender with a bite Рbut definitely not mushy. 

Finish by adding in the reserved sausage and bacon, parsley, and cheese. Taste and add in some coarse salt and freshly cracked black pepper, as necessary. Serve with a half a lemon to squeeze over before chowing down. 

For the broccolini, preheat the oven to 400F. Toss the broccolini in a good glug of EVOO, coarse salt and freshly cracked black pepper. Roast for 15 minutes, tossing after the first 10 minutes. Serve on the side and sprinkle some lemon juice over these as well before eating. 

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Love is in the air! Enjoy! 




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