Risotto with Caramelized Baby Brussel Sprouts
& Crimini Mushrooms

I was looking through old Gourmet Magazine recipes and found a recipe for Roasted Baby Brussel Sprouts with Pecans. It is on my holiday list of side dishes for my Thanksgiving table.. it looks beautiful and with the promise of these not being your ordinary big brother brussel sprout with all the bad rap he gets, I couldn't wait till November to prepare these. I had planned on a Risotto for dinner last week and had quite a bit of Gruyere cheese left as well as Crimini mushrooms, so I incorporated the baby brussels into my dish.


Ingredients
Butter
Olive Oil
Shallots
Garlic
Arborio Rice
Saffron Threads
Pinot Grigio White wine
7 cups Hot Chicken Stock
Sage leaves finely chopped
Baby Brussel Sprouts
Crimini Mushrooms sliced
Fresh Ground Black Pepper
Cayenne Pepper
Gruyere Cheese


Par boil the brussel sprouts in lightly salted boiling water, just for around three minutes. Drain and lay on paper towels. The real small ones don't need to be cut at all, for the ones that are medium size, cut in half.

Heat saute pan on medium, add 2 - 3 tablespoons olive oil and 1 rounded tablespoon of butter. Toss brussel sprouts in to coat. Cook slowly till golden and caramelization begins. Add around 1/8 of a cup of white wine. Raise heat to medium high and continue cooking till wine is evaporated. Take brussel sprouts off heat and set aside.

Dry clean with a mushroom brush the Crimini's. Slice and saute in pan with 2 tablespoons olive oil and 1 tablespoon of butter. Toss to coat and cook till slighty wilted. Set aside.

I love the depth of sage. It is so aromatic and for this dish I needed something with a little more complexity than parsley or basil.

Take around 5 leaves of sage, 1 whole shallot and 3 cloves of garlic. Mince the garlic and shallot and set aside together, finely chop the sage leaves and set aside.

This is Italian Arborio rice. It is not rinsed before cooking, but do go through it and take out any dark colored rice or particles. I never find this rice to have stones or really much discoloration at all! For this dish use around 3 cups of rice.

In a very large pan on medium heat melt 2 tablespoon butter and 1 tablespoon olive oil. Sauté garlic and shallots just till they start softening. Pour in all of the Arborio rice and stir, coating all sides of the rice. Continue cooking and turning the rice so it doesn't darken, but cook long enough so the rice kernels evenly turn golden on all sides. Add white wine, approximately 1 1/2 cups and around 1/4 tsp. saffron threads. This will sizzle vehemently.

Add caramelized baby brussel sprouts, sliced crimini mushrooms and chopped sage. Keep heat at a temperature so that there will be a constant simmer (medium low should do it). Cook rice stirring till wine has dissipated.

Add a ladle full of pre-heated chicken stock. At this point season rice with freshly ground black pepper and red cayenne pepper. Continue stirring. Let cook stirring constantly till rice again is dry. Repeat this process of ladeling in broth and drying out rice until risotto is swelled and creamy but still has a bite (it should take around 30 minutes).

When risotto is ready fold in approximately 1 1/2 cups Gruyere cheese.

Serve in a large platter and drizzle a bit of white wine on top for keeping moist. Decorate with sage leaves and enjoy..
Ciao and Buon Appetito!
Laurie

4 comments:

glamah16 said...

Now thats a rich ans tasty rissotto. I love brussle sprouts!

Proud Italian Cook said...

Oh Laurie, This is great for the Holidays coming up. So perfect for autumm! The sage and the brussel sprouts, crimini's. What a great combo you have here. And displayed so beautifully on your platter too.

Pam said...

Lovely blog! I have never liked brussel spouts but this recipe makes me want to give them a second chance. Nicely done.

Lori Lynn said...

Hi Laurie - Can't wait for Thanksgiving, my family comes into town from Chicago. I am building a basketball court for my nephews, so they will have plenty to do while we are cooking up a storm.

I added roasted Brussels sprouts with balsamic glaze to the menu last year, you are giving me an idea with these baby sprouts, much more elegant. This risotto looks absolutely fabulous, and I am in love with your white platter.