Photograph by Jonathan Lovekin © 2014
2 tablespoons unsalted butter
2 tablespoons olive oil
2 small onions, finely chopped (1 1/3 cup)
2 large cloves garlic, crushed
2 tablespoons thyme leaves
2 lemons, rind shaved in long strips from one, finely grated zest from the other
1½ cups Arborio or another risotto rice
18 ounces trimmed Brussels sprouts (7 ounces shredded and 11 ounces quartered) lengthwise
Scant 2 cups dry white wine
Scant 4 cups hot vegetable stock
About 1 2/3 cups sunflower oil
1½ cups Parmesan, coarsely grated
2 ounces Dolcelatte, broken into ¾-inch chunks (The Forward substituted gorgonzola dolce)
1/3 cup tarragon leaves, chopped
2 teaspoons lemon juice
Salt and black pepper
1) Place the butter and olive oil in a large sauté pan over medium-high heat. Add the onions and fry for 10 minutes, stirring occasionally, until soft and lightly caramelized. Add the garlic, thyme and lemon rind strips, and cook for a further 2 minutes. Add the rice and shredded sprouts and cook for another minute, stirring frequently. Pour in the wine and let it simmer for a minute before you start adding the stock, 1 teaspoon salt and a good grind of pepper. Turn down the heat to medium, and carry on adding the stock in ladlefuls, stirring often, until the rice is cooked but still retains a bite and all the stock is used up.
2) While the rice is cooking, pour the sunflower oil into a separate large saucepan; it should rise ¾ inch up the sides. Place over high heat and, once the oil is very hot, use a slotted spoon to add a handful of the quartered sprouts. (Take care that they are completely dry before you add them; they will still splatter, so be careful.) Fry the sprouts for less than 1 minute, until golden and crispy, then transfer them to a plate lined with paper towels. Keep them somewhere warm while you fry the remaining sprouts.
3) Add the Parmesan, Dolcelatte (or Gorgonzola Dolce), tarragon and half the fried sprouts to the cooked risotto and stir gently. Serve at once with the remaining sprouts spooned on top, followed by the grated lemon zest and the lemon juice.
More Recipes From ‘Plenty More’
Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.