Brussels Sprouts and Saffron Risotto
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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