Cooking Rice with an Italian Accent! by Giuseppe Orsini

Author:Giuseppe Orsini
Language: eng
Format: epub
ISBN: 9781466873285
Publisher: St. Martin's Press

RECOMMENDED WINES:

VERDUZZO, RIESLING

Risotto con Cavolini Bruxelles

(BRUSSELS SPROUTS RISOTTO)

SERVES 4

A lot of people tell me that they love brussels sprouts but cannot get their kids near them. In this magnificent risotto, the tiny cabbages take on a wonderful taste. Are you having a rough time getting your kids to eat brussels sprouts? Make them this risotto, and unless your kids are really weird, they’ll eat them. This is a recipe from the city of Milan.

2 tablespoons olive oil

1 tablespoon butter

1 tablespoon lard (optional)

1½ tablespoons pancetta or bacon, minced

1 medium peeled onion, thinly sliced

1 large peeled clove garlic, crushed

9 ounces frozen brussels sprouts cooked according to the directions on the package and drained

1½ cups Arborio rice

½ cup dry white wine or dry vermouth

1 quart boiling hot chicken stock

½ cup chopped fresh flat leaf parsley

1 heaping tablespoon grated Parmesan cheese

¼ teaspoon coarsely ground black pepper

Place a large saucepan on gentle heat with oil, butter, and lard, if you are using it. Add onion, brussels sprouts, and garlic. Sauté for five minutes. Add rice and stir. Add wine, adjust heat to high, and cook until wine evaporates (about three minutes). Lower heat to simmer. Add hot broth, cup by cup, constantly stirring, until rice absorbs all the liquid (about eighteen minutes). Remove from heat and vigorously mix in the parsley and grated cheese. Transfer to serving bowl and bring to table. Once in a while you’ve got to be sneaky to get your kids to eat good things.

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