Sometimes you just want and Crave4… something simple.
No bells, no whistles, and sometimes not in season.
I get that way with Brussels sprouts. Roasted, salted, and caramelized, they comfort me in so many memorable ways.
And, creamy risotto, while it’s somewhat laborious to make, the ingredients are simple and it’s just so creamy and delicious. Arborio rice, a little fat, and simple broth.
Arborio rice is stickier and will more readily produce a thickening effect while maintaining the general structure without falling apart when cooked low and slow in liquid. Unlike most other times when cooking rice, avoid rinsing the grainsto reserve the surface starches to maximize creaminess.
I needed this in my life today, and so do you. I think I may just need to move to Italy today too.
Simple Risotto & Brussels Sprouts
Simple Risotto & Brussels Sprouts
4 c. low-sodium chicken broth
3 c. water
4 Tbs. butter, divided
1/2 cup onion, finely diced
1 clove garlic, smashed and minced
1 1/2 c. arborio rice
Kosher salt + freshly ground pepper
1/4 c. dry white wine
1 lb. Brussels sprouts, rinsed, trimmed, and halved
Optional Garnish: Parmesan, chives, basil
In a medium pot, combine water and broth and bring to simmer.
Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 Tbs. butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
Stir rice into onion mixture and season with 1 1/2 tsp. salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes.
Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds.
Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes.
In a separate pot, parboil the Brussels sprouts until bright green.
Drain and add to the risotto.
Remove skillet of rice from heat and stir in remaining 2 Tbs. butter. Season with salt and pepper. Stir constantly and cook until the Brussels sprouts are crispy and browned.
Top with chives and basil and more Parmesan before serving (optional).
