Organic Risotto with Brussel Sprouts from Kenny Sloan of Fin Seafood




SIDE DISH: CREAMY ORGANIC RISOTTO WITH ORGANIC BRUSSEL SPROUTS AND BACON LARDONS WITH SHAVED TRUFFLE PECORINO CHEESE
From Executive Chef Kenny Sloan
Fin Seafood, Newport News www.finseafood.com


Ingredients

1 box organic Arborio rice
1 pound organic Brussels sprouts
1 applewood smoked bacon slab, cut into 1/4-inch slices
1/2 truffle pecorino grated
6 quarts turkey stock
1 each organic onion, small diced
1 cup organic olive oil
2 tablespoons organic butter
2 tablespoons Italian parsley
2 tablespoons tarragon
2 tablespoons chives
salt and pepper

Method

Toss Brussels Sprout in hot sauté pan with oil and roast at 400 degree in oven for 15 min, tossing every 5 min. and then reserve. Heat stock so it is ready to use.   Sweat onion in oil until translucent then add rice and 1 qt stock cook until liquid is absorbed stirring frequently, keep adding more stock cups at a time until tender and creamy. Next cut bacon into ¼ bit size lardoons. Cook on Stove in pan with a little oil for 2min on medium heat, drain and add Brussels sprout to the bacon with butter and ¼ cup stock to make a glaze. To serve put risotto in bowl and sprinkle with herbs, then add bacon and Brussels sprout on top and finish with truffle pecorino cheese.

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