I love risotto. I really do. It is the ultimate comfort food and it also reheats nicely as a leftover. The only problem is how time consuming it can be – since you pretty much have to stir it continuously as it cooks. I am guilty of reaching for the pre-made Lundberg risotto boxes just so I could avoid standing by the stove for twenty minutes. But, this time around, I decided to stop being lazy and make it from scratch. The results were mind-blowing to say the least, and I think I have said my final goodbye to Lundberg. This recipe is originally from Williams Sonoma and it caught my eye because I absolutely love the flavor profile. I added some sliced rotisserie chicken for my meat-loving husband – but really, this dish can stand on its own.
5 cups low-sodium chicken or vegetable broth
10 oz. Brussels sprouts, quartered lengthwise
2 Tbs. olive oil
1 onion, chopped
1/4 lb. shiitake mushrooms, sliced
Pinches of kosher salt and ground pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup crumbled gorgonzola
1/2 cup walnut pieces, toasted
Bring the broth to a boil. Add the sprouts and cook until bright green and almost tender, roughly 4 minutes. Transfer the Brussels sprouts to a bowl from the broth and set aside. Reduce the heat to low.
In a separate saucepan, warm the oil over medium-high heat. Add onion and saute until golden brown, roughly 5 minutes. Add mushrooms, sprinkle with salt and pepper, reduce the heat, and cook until soft, about 3 minutes. Add the rice and stir until opaque, (1 minute). Add wine and stir until absorbed. Add about 3/4 cup of the broth, and adjust the heat – let the liquid bubble and it should absorb slowly. Stir frequently! Continue cooking, add the rest of the broth about 3/4 cup at a time, stirring frequently, until the rice is just tender and the mixture is creamy (20 minutes or so). Then mix in the Brussels sprouts, cheese and more pepper!
Serve the risotto piping hot and sprinkle with toasted walnuts.