Broccoli Rabe Risotto

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1 bunch broccoli rabe, cut into small florets

8 to 10 cups chicken stock, as needed

2 tablespoons unsalted butter

1 tablespoon olive oil

3 cloves garlic, minced

1 shallot, brunoised

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 cups Arborio rice

1 cup dry white wine

1 cup grated Parmesan, plus more for garnish

Piquillo Pepper Salsa, for serving, recipe follows

Bull's blood leaves, for garnish

Chervil, for garnish

Piquillo Pepper Salsa:

7 ounces piquillo peppers, diced (about 1/2 can)

1/2 cup pitted nicoise olives, sliced

2 tablespoons extra-virgin olive oil

2 tablespoons fresh flat-leaf parsley, chopped

1 tablespoon red wine vinegar

3 sprigs fresh thyme, picked and chopped 

Kosher salt and freshly ground black pepper