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Creamy Brussels Sprouts Risotto with Parmesan
(0)
40 min
Under an hour
Gurkerl Küche
Fein geröstete Kohlsprossen treffen auf sämigen Risottoreis, abgerundet mit edlem Weißwein, feiner Butter und frisch geriebenem Parmesan. Eine herbstliche Hommage an die italienische Küche mit feinen Röstaromen.
Preparation method
Preparation
Clean the Brussels sprouts, remove any wilted leaves, and trim the stalk slightly. Halve or quarter the sprouts. Finely dice the shallots and garlic. Bring the vegetable broth to a boil in a separate pot and keep gently hot.
Roasting the Brussels sprouts
Heat 1 tbsp olive oil and a teaspoon of butter in a wide pan. Sear the Brussels sprouts cut-side down over high heat until golden brown and lightly caramelized (approx. 5-7 minutes). Season with a pinch of salt, pepper, and nutmeg. Set aside half of the nicest sprouts for later garnish, roughly chop the rest.
Preparing & cooking the risotto
Heat the remaining olive oil in a heavy pot. Sauté the shallots and garlic over gentle heat until translucent, without browning.
Chef's tip
For the perfect mantecatura, the butter should be truly ice-cold – this allows the fat to bind ideally with the rice starch to achieve the typical creamy all'onda consistency.
Searing the Brussels sprouts over high heat until lightly browned neutralizes bitter compounds and brings out a wonderfully nutty sweetness.
Ingredients
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