Prep 5 mins
Cook 30 mins
From the July 8, 2008 Sydney Morning Herald. The vegetable stock may be replaced with chicken stock, and the arborio rice can be replaced with carnaroli or vialone nano.
- 500 g Brussels sprouts, trimmed
- 50 g salted butter, to start
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 500 g arborio rice
- 100 ml dry white wine
- 2 liters vegetable stock
- 1 pinch saffron thread
- salt, to season
- 100 g salted butter, to finish
- 100 g parmesan cheese, finely grated
- Boil a pot of salted water and throw in brussels sprouts, blanching them whole. This may take 3-5 minutes depending on size.
- Drain and plunge them into a bowl of iced water for 5 minutes, then drain again.
- Slice each sprout lengthwise into 3-4 pieces and keep in a bowl.
- In a large, wide pan heat butter and oil, add onion and lightly fry until transparent.
- Add rice and stir until grains become transparent.
- Deglaze with wine, allowing it to evaporate completely.
- Add a ladle full of boiling stock and the saffron, stirring until liquid is almost entirely incorporated.
- Add stock a ladle full at a time until risotto is almost cooked,15-20 minutes depending on the rice.
- Add brussels sprouts and stir through. Remove from heat, season with salt and stir in remaining butter and grated parmesan.
- Rest for 3-4 minutes with lid on before serving.
It's difficult to find a main entree using brussels sprouts...but I found this winner of a recipe! Easy and delicious. Just remember to keep stirring!! I served it with a green salad for a great meal in under an hour.