In one of my few deviations from winter squash I bought Brussels sprouts.
The original purpose was for the Brussels Sprouts Salad.
For some reason only known to The Powers That Be, Brussels sprouts are one of two vegetables sold pre-packaged in my supermarket. (The other is cooked, red beets sold sous-vide.)
I had some left after making the salad.
Naturally, I thought of risotto.
Since I had removed the leaves for the salad I decided to do the same for the risotto.
This is the Condimenti with Brussels sprouts leaves and sausage waiting to be added to the risotto.
I used duck sausages for this but use any that you like. The duck sausages were a little smoky in flavor which went well with the Brussels sprouts.
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Brussels Sprouts and Sausage Risotto
I have been making risotto often for years. There are 2 things I know:
Risotto is easy – does not require constant stirring… just let it cook.
Risotto is great for using up leftovers – almost anything will work.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock may not all be used
- 1/2 onion, chopped other half for the condimenti
- 1 tbs butter
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- 8oz (240gr) sausages, sliced into bite-size pieces any flavor, hot or not
- 7oz (200gr) Brussels sprouts, trimmed
- 1/2 onion, chopped
- 1 tbs olive oil
- 1 tsp smoked paprika
- 1 tsp thyme
- 1 tsp rosemary
- Heat chicken stock and keep hot over low heat.
- In medium saucepan heat butter over medium heat.Add onion and sauté until transparent.
- Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir.
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Remove as many outer leaves from the sprouts as possible, then cut the remaining heart into quarters.
- Heat olive oil in a skillet over medium. Add onion and sauté 4 minutes.
- Add paprika, sausages, and sauté 4 minutes longer.
- Add Brussels sprouts, herbs, and sauté another 3 – 4 minutes until everything is almost cooked through.
- Turn heat to low (or off) and keep warm until needed.
Risotto is / stays creamy without adding extra butter or fat if you don’t let it dry out and add sufficient liquid. It’s easy!
Keywords: risotto, sausage, Brussels sprouts
I just learned that there is suddenly a National Emergency at the southern U.S. border with Mexico.
I mean…. if it’s an emergency it must be sudden, right? Isn’t that what an emergency is?
I have a lot of comments to make about this but none that are appropriate for a food blog so I shall remain silent.
Instead I’ll make a suggestion: Take a day off from the news and social media this weekend. Do something fun that does not expose you to any current events.
Or do nothing at all….
Which reminds me – anything new and worth watching on Netflix? I could use some recommendations.
Bon weekend tout le monde