Many types of rice exist and every type has its special properties. Risotto can be done with any rounder type of rice, which by stirring doesn’t get mushy but creamy. Risotto is a dish I absolutely adore because it can stand alone as a main dish. Many people add mascarpone, cream or cheese while cooking the rice, I really do not get the necessity; if well stirred over and over while cooking starches are released and creaminess is given. Adding some grated pecorino or parmesan cheese at when plated adds that nice cheese flavor.
Risotto can be made with any vegetable or flavor. A few nights ago, I made this risotto accompanied by Brussel sprouts I had gotten from the farmer’s market. The dish was wonderful. The lemon gives it a nice lightness, the Brussel sprouts an earthy, fresh and bitter taste and the “Aceto Balsamico” cream rounds the dish up with its sweet and dense taste.
INGREDIENTS
Serves two
Time: 45 minutes
Brussel sprouts
- 300 g / 7.2 oz Brussel Sprouts
- 1 ½ Tablespoons native olive oil
- a big pinch salt
Risotto
- 2 tablespoons native olive oil
- 1 medium size onion diced (I prefer too much then too little)
- 2 cloves garlic chopped
- pinch salt
- Zest of 1 ½ lemons
- 200 g / 1 cup Risotto rice
- 100 ml / 1/3 cup white wine
- 600 ml / 3 ½ cups Vegetable broth (I use vegetable broth paste which is more common in Europe – see my kitchen pantry; for this amount of water I used 1 tablespoon of vegetable broth paste)
- 1 tablespoon Grappa
- 1 tablespoon lemon juice
- some freshly grated parmesan cheese
- Aceto Balsamico cream (you can reduce balsamic vinegar yourself or buy a finished balsamic cream, I used one I bought in coop- from the fine food line).
STEP BY STEP
- Preheat the oven to 200°C normal upper and lower temperature.
- Wash and destem the Brussel sprouts, cut into halves the long way. Place them into a bowl, add the olive oil and the salt and toss until well coated.
- Line an oven sheet pan with parchment paper and place the Brussel sprouts halves (flat side down) onto the oven sheet pan.
- Cut the onions and prepare the lemon zest.
- Prepare the vegetable stock by preheating the water and dissolving the vegetable stock paste.
- Put the sheet with the Brussel sprouts into the oven. When they are nicely roasted turn the oven off but don’t take out until right before serving if you do not want them to cool down.
- Add the olive oil to a medium/large pot (I rather have enough space to stir) and preheat on a medium flame. When hot, add in the diced onion and the salt.
- When the onion is nice and glassy, add in half the lemon zest and the rice and stir well until the liquids from the onions are absorbed.
- Add the white wine, stir once or twice then add ¾ of the prepared vegetable stock. Bring to a boil, turn the heat down to a lighter boil and cover. From time to time stir and make sure there is always enough liquid (add in the rest vegetable stock when the liquid is almost absorbed.
- After 15 to 20 minutes of cooking the risotto rice will have absorbed all the liquid and will be well cooked through, at this point make sure you stir continuously, add in the remaining lemon zest, the grappa and the lemon juice and continue stirring on a low heat for a couple more minutes.
- Plate the risotto sprinkle some parmesan cheese onto it, top with the roasted Brussel sprouts and garnish with the Aceto balsamico cream.
TIP
A nice red wine is always great with Mediterranean dishes.
I hope you will enjoy!
