Brown Butter Risotto

Ingredients

• 1 Shallot
• 8 oz Brussels Sprouts
• 1 Sage Sprig
• 2 Parsley Sprigs
• 2 tsp. Vegetable Base
• ⅞ oz Butter
• 1 cup Arborio Rice
• 1 fl. oz. White Cooking Wine
• 1 oz Chopped Pecans
• 1 oz Grated Parmesan Cheese
• 1 oz Goat Cheese Crumbles
• Olive Oil
• Salt Pepper
• Peel and mince shallot. Trim bottoms off Brussels
• sprouts and halve (quarter if larger than ping pong
• balls). Stem and coarsely chop sage and parsley.

Instructions

1. 1

   Brown Butter Risotto: with Brussels sprouts, sage, and pecans 8 oz. Brussels Sprouts 2 Parsley Sprigs 2 tsp. Vegetable Base 1 cup Arborio Rice 1 fl. oz. White Cooking Wine 1 oz. Chopped Pecans 1 oz. Grated Parmesan Cheese 1 oz. Goat Cheese Crumbles

2. 2

   Toasting Arborio rice gelatinizes: starches on the outside of rice and results in a creamier risotto.

3. 3

   Stirring risotto slowly and often: releases rice’s starches and helps develop a creamy texture. You can shortcut a lot of things in life, but you don’t want to rush a risotto. Let the rice fully absorb each addition of broth for ideal texture– deluging it will result in a runny mess. If it’s too thick by serving time (like oatmeal that’s been sitting out), add a little more broth or warm water to loosen it to a creamy

4. 4

   Peel and mince shallot. Trim bottoms off Brussels: sprouts and halve (quarter if larger than ping pong balls). Stem and coarsely chop sage and parsley.

5. 5

   Combine vegetable base with 4 cups water in a: small pot and place over medium-high heat. When it begins to steam, but before it simmers, reduce heat

6. 6

   Finish the Risotto: When rice is fully tender, add Parmesan (reserve a pinch for garnish), parsley, ½ tsp. salt, and ¼ tsp. pepper. Risotto should be creamy. If it is too stiff, add ¼ cup remaining broth to loosen.

7. 7

   Heat a medium pot over medium heat. Add ¾ the: butter (reserve remaining for Brussels sprouts) and cook until it browns and begins to smell nutty, 1 minute. Be careful. Browning happens quickly after butter stops sizzling. Add shallot and cook until softened, 2 minutes. Add Arborio rice and toast until rice grains appear pearly and a little golden, 2 minutes. Add white wine and cook, stirring constantly, until almost completely evaporated, 1 minute.

8. 8

   Cook Brussels Sprouts and Pecans: medium-high heat. Add Brussels sprouts and cook undisturbed 3 minutes. Add ¼ cup water and cover pan. Reduce heat to medium and cook until sprouts are tender, 5 minutes. Uncover, add remaining butter, sage, and pecans. Cook, stirring occasionally, until pecans are toasted and fragrant, 3-4 minutes. Begin the Risotto When wine has mostly cooked off, add 1 cup hot vegetable broth to pot with rice. Rice should just be covered by broth. Stir rice until nearly all broth is absorbed, then repeat with another cup of broth. Continue this process, stirring often, until rice is tender, 18-20 minutes. You may not need to use all broth, but in case you run short, use water for final additions until rice is tender.

9. 9

   Plate the Dish: Serve risotto on a plate or shallow bowl. Top with Brussels sprouts-pecan mixture and garnish with goat cheese crumbles (breaking up with your hands if needed). Sprinkle with reserved Parmesan and recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. ¾ is used to make brown butter and remaining is added to Brussels sprouts. used twice. Most is added to finished risotto and remaining the recipe before you start–we promise it will be time

10. 10

    Combine vegetable base with 4 cups water in a