Sunday, June 13, 2010


serves one

24 oz. vegetable stock
4 oz. risotto rice
2 tablespoons olive oil
1 tablespoon onion
1 oz. white wine
1.5 oz. taleggio cheese, cubed
5 oz. Brussel Sprouts, blanched and quartered
3 oz. bacon, diced
4 tablespoons butter
to taste salt and pepper

Blanch Brussel sprouts in in water till fork tender and cool. Heat butter in pan until browns, turn pan off. Meanwhile quarter Brussel sprouts. When butter is browned place 1 oz of Brussel sprouts in pan and let set. In a two quart sauce pan sweat onion in olive oil with a pinch of salt. Place risotto rice in sauce pan and deglaze with white wine and cook till little liquid left. Add 6 oz of vegetable stock into sauce pan until a little liquid is left then add 6 more oz, until all gone. With little liquid left with the cooked rice place Brussel sprouts, taleggio, bacon, salt, and pepper into the pot and cover and let sit for 5 minutes. Mix ingredients together and place on serving dish. Place brown butter Brussel sprouts on top and drizzle brown butter around and on the risotto.

bacon recipe courtesy of: Kari, Chicago, Illinois | Ocean Mist, 10855 Ocean Mist Parkway, Castroville, California 95012

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