There's nothing more satisfying to me than making exactly one portion of Parmesan risotto just for myself. For something as rich as risotto, anyway, I never want to eat it more than once at a time, not to mention it makes for terrible leftovers. The best risotto is eaten straight out of the pan, its creamy, comforting texture at its peak—especially if you've cooked it right, what the Italians call <em>all'onda</em> (which means it's loose and ripples like a wave). This version is a more grownup take on the broccoli-cheese-rice casseroles I grew up adoring, but with salty-nutty Parmesan and bitter-as-can-be broccoli rabe swapped out for the Velveeta and frozen broccoli from a bag. Because there are days, after one too many late-night fried chicken sandwiches and French fries, when what my body really craves is bitterness (i.e., vegetables).

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