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To blanch the broccoli, cook in a large saucepan of boiling, salted water for 3 mins, until bright green. Use tongs or a slotted spoon to remove the broccoli from the saucepan. Drain, then rinse under cold water and drain again. Set aside until needed. To make a white sauce, melt half of the butter in a saucepan over a medium heat. Add the flour and cayenne pepper and cook, stirring, for 1 min. Whisk in the milk and cook for 4 mins, stirring, until the sauce bubbles and thickens, then simmer for 2 mins. Mix the broccoli, white sauce, rice, prosciutto, shallot and cheese in a bowl and season. Spoon into an 8 cup-baking dish. Preheat the brolier to high. Melt the remaining butter in a saucepan on medium, or microwave for 1 min. Mix the melted butter, parmesan and breadcrumbs in a bowl, then scatter over the rice. Broil for 2-3 minutes, until the top is golden. Serve hot.
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Chinese sand pot — claypot rice, medicinal soups, braised dishes
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Chinese sand pot — claypot rice, medicinal soups, braised dishes
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill