Italian

Risotto with roasted sprouts and taleggio

Name: Risotto with roasted sprouts and taleggio
Yield: 4
Cuisine: /italian
Ingredients: 350g Brussels sprouts, trimmed, halved; 1/3 cup (80ml) extra virgin olive oil; 4 cups (1 litre) gluten-free vegetable stock; 1 onion, finely chopped; 1 garlic clove, crushed; 320g arborio rice; 1⁄4 cup (60ml) dry white wine; 120g butter; 1⁄2 cup (50g) walnut halves; 3 sprigs sage, leaves picked; 1/3 cup (25g) finely grated parmesan; 100g taleggio, chopped

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by Silvia Colloca

Cook and author

Jul 18, 2016

“If taleggio isn’t available, use another washed-rind cheese.” – Silvia Colloca

350g Brussels sprouts, trimmed, halved
1/3 cup (80ml) extra virgin olive oil
4 cups (1 litre) gluten-free vegetable stock
1 onion, finely chopped
1 garlic clove, crushed
320g arborio rice
1⁄4 cup (60ml) dry white wine
120g butter
1⁄2 cup (50g) walnut halves
3 sprigs sage, leaves picked
1/3 cup (25g) finely grated parmesan
100g taleggio, chopped

Method

1.

Preheat oven to 200°C. Line an oven tray with baking paper. Place Brussels sprouts on tray, season and toss with 2 tbs oil to coat. Roast for 30 minutes or until golden and tender.
2.

Bring stock and 1 cup (250ml) water to the boil in a saucepan, then reduce to barely a simmer. Heat remaining 2 tbs oil in a large heavy-based saucepan over medium-low heat, add onion and garlic and cook, stirring regularly, for 5 minutes or until softened. Add rice, stir to coat with oil and cook, stirring, for 2 minutes or until lighly toasted. Add wine and reduce by half, then add hot stock a ladleful at a time and stir constantly until each is absorbed before adding the next for 15-18 minutes until rice is al dente.
3.

Heat a small frying pan over medium heat, add butter and when it foams add walnuts and sage. Cook for 2 minutes or until butter is lightly browned, sage is crisp and walnuts lightly toasted. Strain in a sieve over a bowl, reserving butter. Place walnuts and sage on a plate lined with kitchen paper.
4.

Stir parmesan and half the brown butter into risotto and season. Cover and leave for 2 minutes. Fold in half the taleggio and sprouts. Serve scattered with remaining sprouts, taleggio and butter, and walnuts and sage.