MAKES 5 TO 6 SERVINGS
Brussels sprouts have enjoyed renewed favor over the years as cooks have been treating them with respect, searing and roasting them rather than overcooking them. In this beautiful black and white and green mixed-grains risotto, you sear the Brussels sprouts first and set them aside until halfway through the cooking of the risotto. The dish is finished off with lemon zest and a splash of lemon juice, one of my favorite ways to enrich a risotto.
Make the Multigrain Risotto template with the following additional ingredients and specifications:
Additional 1 tablespoon extra virgin olive oil
Salt and freshly ground pepper
3 cups cooked black rice
1 pound Brussels sprouts, trimmed and quartered
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 to 4 tablespoons minced fresh flat-leaf parsley, or a combination of parsley and dill
- Heat 2 tablespoons olive oil over medium-high heat in a wide, heavy skillet. Sear the Brussels sprouts just until beginning to brown, 3 to 5 minutes, stirring and shaking the pan. Transfer to a plate or bowl. Season to taste with salt and pepper.
- Proceed with the template recipe, using just 1 tablespoon olive oil for the onion in Step 2. Add the Brussels sprouts after the first 10 minutes of stirring and cooking the rice in Step 4.
- In Step 5, stir in the cooked black rice when you add the last ladleful of stock. Add the lemon zest, juice, and parsley when you add the Parmesan.
ADVANCE PREPARATION: The cooked black rice will keep for 3 days in the refrigerator. You can sear the Brussels sprouts hours before you begin the risotto. For the risotto, see advance preparation notes in the Arborio Risotto template recipe.
