Risotto With Guanciale, Brussels Sprouts And Parmigiano
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2.5 tbsps
Extra-Virgin Olive Oil1.5 tsps
Thyme Leaves (fresh, chopped)1.5 cups
Rice (vialone nano)1 cup
White Wine (dry)2 tbsps
Butter (cold)2 tbsps
Chives (chopped)2270 g
Bone (capon)6 stalks
Celery (halved)4 medium
Onion (spanish, quartered)3 medium
Carrot (halved)1 cup
Dried Porcini MushroomsDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Heat 1 tablespoon of the oil in a medium ovenproof saute pan set over medium heat
4
Add the Brussels sprouts and cook until just starting to brown, 4 to 5 minutes
5
Transfer the pan to the oven and cook until just tender, 5 minutes
6
Set aside and keep warm for a later use
7
In a 4-quart saucepan, heat 1/2 tablespoon of the oil over medium heat
8
Add the guanciale and cook until crispy
9
Remove the guanciale with a slotted spoon and drain on paper towels, and reserve the rendered fat in the saucepan
10
Discard all but 3 tablespoons of the rendered guanciale fat and heat the saucepan over medium-low heat
11
Add the shallots, garlic, thyme, some crushed red pepper and a pinch of salt
12
Cook, stirring, until fragrant, 8 to 10 minutes
13
Remove from the heat if the garlic starts to brown
14
Add the rice and cook, stirring constantly, to lightly toast, 2 minutes
15
Increase the heat to medium, add the wine and cook until it mostly evaporates
16
Add 1 cup of the Capon Mushroom Stock and cook, stirring until the liquid is absorbed
17
Add another 1 cup of the stock and increase the heat to a gentle bubble (the agitation helps release the starch as the rice cooks)
18
Add another 1 cup of the stock and continue to cook, stirring
19
To see if it's time to add more stock, drag a spoon through the rice; if liquid doesn't immediately fill in the space, it's time to add more
20
Continue cooking, adding stock as needed, up to 8 cups, until the risotto looks creamy but the rice is still al dente, about 18 minutes
21
Remove the risotto from the heat
22
Add the remaining 1 tablespoon oil and the butter, and mix, then add in the cheese
23
Taste and adjust the salt
24
Divide the risotto into serving dishes and top with Brussels sprouts, crispy guanciale and the chopped chives to serve
25
Place the bones in a large stockpot and cover with cold water
26
Bring to a boil then reduce the heat to a simmer, skimming off the scum that comes to the surface
27
Add the celery, onions, carrots and garlic
28
Return to a boil, and then reduce the heat to a simmer for 4 to 6 hours, breaking up the bones and skimming the fat throughout
29
Add the rosemary and thyme in the last hour of cooking
30
Add the dried porcini and steep for the last 15 minutes of cooking
31
Strain the stock into a large bowl set over an ice bath and reserve
32
Yield: 4 to 5 quarts