If you wonder about a risotto full of Brussels sprouts, please trust me and set your doubts aside.
My recipe tester, Claudine, said she had similar misgivings but totally loved it. The fried sprout quarters add a layer of texture and crunch which risottos often lack: they are so good that you’ll quickly be figuring out other dishes they can be sprinkled over.
Serves 4
- 30g unsalted butter
- 2 tbsp olive oil
- 2 small onions, finely chopped (200g)
- 2 large garlic cloves, crushed
- 2 tbsp thyme leaves
- 2 lemons, rind shaved in long strips from one; finely grated zest of the other
- 300g risotto rice
- 500g trimmed Brussels sprouts, 200g shredded and 300g quartered
- 200ml dry white wine
- 900ml vegetable stock
- about 400ml sunflower oil
- 40g Parmesan, roughly grated
- 60g Dolcelatte, broken into 2cm chunks
- 10g tarragon, chopped
- 2 tsp lemon juice
- salt and black pepper
Place the butter and olive oil in a large frying pan on a medium–high heat. Add the onion and fry for 10 minutes, stirring occasionally, until soft and lightly caramelized. Add the garlic, thyme and lemon strips and cook for a further 2 minutes. Add the rice, along with the shredded sprouts and cook for another minute, stirring frequently. Pour over the wine and let it simmer for a minute before you start adding the stock, 1 teaspoon of salt and a good grind of pepper. Reduce the heat to medium and carry on adding the stock in ladlefuls, stirring often, until the rice is cooked but still retains a bite, and all the stock is used up.
While the rice is cooking, pour the sunflower oil into a separate large saucepan; it should rise 2cm up the sides. Place on a high heat and, once very hot, use a slotted spoon to add a handful of the quartered sprouts: take care that they are completely dry before being fried; they will still splutter so be careful. Fry the sprouts for less than a minute, until golden and crispy, then transfer them to a plate lined with kitchen paper. Keep somewhere warm whilst you continue with the remaining sprouts.
Add the Parmesan, Dolcelatte, tarragon and half the fried sprouts to the cooked risotto and stir gently. Serve at once with remaining sprouts spooned on top, followed by the grated lemon zest and juice.
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