Brussels Sprouts And Saffron Risotto Recipes

BRUSSELS SPROUT RISOTTO WITH LEMONY WHITE BEANS

Steps:

• Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm.
• Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy.
• Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan.
• In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto.

RISOTTO WITH GUANCIALE, BRUSSELS SPROUTS AND PARMIGIANO

Steps:

• Preheat the oven to 350 degrees F.
• Heat 1 tablespoon of the oil in a medium ovenproof saute pan set over medium heat. Add the Brussels sprouts and cook until just starting to brown, 4 to 5 minutes. Transfer the pan to the oven and cook until just tender, 5 minutes. Set aside and keep warm for a later use.
• In a 4-quart saucepan, heat 1/2 tablespoon of the oil over medium heat. Add the guanciale and cook until crispy. Remove the guanciale with a slotted spoon and drain on paper towels, and reserve the rendered fat in the saucepan.
• Discard all but 3 tablespoons of the rendered guanciale fat and heat the saucepan over medium-low heat. Add the shallots, garlic, thyme, some crushed red pepper and a pinch of salt. Cook, stirring, until fragrant, 8 to 10 minutes. Remove from the heat if the garlic starts to brown.
• Add the rice and cook, stirring constantly, to lightly toast, 2 minutes. Increase the heat to medium, add the wine and cook until it mostly evaporates. Add 1 cup of the Capon Mushroom Stock and cook, stirring until the liquid is absorbed. Add another 1 cup of the stock and increase the heat to a gentle bubble (the agitation helps release the starch as the rice cooks). Add another 1 cup of the stock and continue to cook, stirring. To see if it's time to add more stock, drag a spoon through the rice; if liquid doesn't immediately fill in the space, it's time to add more. Continue cooking, adding stock as needed, up to 8 cups, until the risotto looks creamy but the rice is still al dente, about 18 minutes.
• Remove the risotto from the heat. Add the remaining 1 tablespoon oil and the butter, and mix, then add in the cheese. Taste and adjust the salt. Divide the risotto into serving dishes and top with Brussels sprouts, crispy guanciale and the chopped chives to serve.
• Place the bones in a large stockpot and cover with cold water. Bring to a boil then reduce the heat to a simmer, skimming off the scum that comes to the surface. Add the celery, onions, carrots and garlic. Return to a boil, and then reduce the heat to a simmer for 4 to 6 hours, breaking up the bones and skimming the fat throughout.
• Add the rosemary and thyme in the last hour of cooking. Add the dried porcini and steep for the last 15 minutes of cooking. Strain the stock into a large bowl set over an ice bath and reserve. Yield: 4 to 5 quarts.

LEMON RISOTTO WITH BRUSSELS SPROUTS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to the boil, salt generously and add the Brussels sprouts. Boil two minutes, then transfer to the ice water. Drain, dry on paper towels and cut in quarters.
• Put your stock or broth into a saucepan, and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy nonstick skillet. Sear the Brussels sprouts just until beginning to brown, about three minutes, stirring and shaking the pan. Remove from the heat, and transfer to a plate or bowl. Season to taste with salt and pepper.
• Heat the remaining olive oil over medium heat in the same skillet, or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown. Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the Brussels sprouts. Continue adding stock and stirring. When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.