Brussels Sprout and Saffron Risotto

Ingredients

• 500 g Brussels sprouts, trimmed
• 50 g salted butter, to start
• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 500 g arborio rice
• 100 ml dry white wine
• 2 liters vegetable stock
• 1 pinch saffron thread
• salt, to season
• 100 g salted butter, to finish
• 100 g parmesan cheese, finely grated

Directions

1. 1

   Boil a pot of salted water and throw in brussels sprouts, blanching them whole. This may take 3-5 minutes depending on size.

2. 2

   Drain and plunge them into a bowl of iced water for 5 minutes, then drain again.

3. 3

   Slice each sprout lengthwise into 3-4 pieces and keep in a bowl.

4. 4

   In a large, wide pan heat butter and oil, add onion and lightly fry until transparent.

5. 5

   Add rice and stir until grains become transparent.

6. 6

   Deglaze with wine, allowing it to evaporate completely.

7. 7

   Add a ladle full of boiling stock and the saffron, stirring until liquid is almost entirely incorporated.

8. 8

   Add stock a ladle full at a time until risotto is almost cooked,15-20 minutes depending on the rice.

9. 9

   Add brussels sprouts and stir through. Remove from heat, season with salt and stir in remaining butter and grated parmesan.

10. 10

    Rest for 3-4 minutes with lid on before serving.