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Ingredients 4 main course servings or 6 starter servings:


5 cups Rich Vegetable Stock, heated to a simmer

1/2 cup walnut halves, toasted, coarsely chopped

1/2 pound brussel sprouts, ends scored, steamed

3 tablespoons olive oil

1/4 cup shallots, minced

1 clove garlic minced

1-1/4 cup Carnaroli rice (fine arborio rice)

s1/2 cup dry white wine

1 teaspoon sea salt

1/4 teaspoon freshly grated white pepper

1 tablespoon walnut oil

Pecorino romano cheese, grated, to taste




Preceed using the Chard, Spinach and Escarole Risotto recipe as a model:


Heat the broth, toast the nuts in a 350 degree oven for 10 minutes and chop them.  Steam the sprouts until they are tender but not soft.  Allow them to cool.


Heat olive oil to coat the bottom of a saucepan.  Saute the shallots for 2 minutes, until it begins to wilt.  Stir in the garlic for 30 seconds.  Add the rice and stir to coat thoroughly with oil.


Deglaze the pan with the white wine, cooking until the wine is evaporated.  Stir in the salt and pepper then begin adding stock, 1-1/3 cups at a time, to lightly cover the

rice, cooking slowly, and stirring as frequently as possible until the rice is puffed and creams, slightly al dente.


While the risotto is cooking, cut the root ends off the steamed and cooled brussels sprouts.  Separate and reserve whole leaves.  When the risotto is finished cooking, fold in the sprout leaves, then the toasted nuts.  Finally drizzle on the walnut oil, season to taste with more salt and white pepper.  Serve immediately.



Adapted from Chez Panisse Vegetables by Alice Waters