Style and Recipe Assistant: Hannah Schmitz
3 tablespoons olive oil
4 tablespoons butter
2 large shallots, chopped
1 lb. brussel sprouts, finely sliced, save some whole leaves for garnish
1/2 cup white wine
1 cup arborio rice
3 cups chicken stock
canola oil for frying
1 package cooked chestnuts, chopped
1/4 lb. pancetta, sliced into 1/4 inch strips
salt and pepper to taste
1/2 cup parmigiano-reggiano cheese
2 tablespoons butter
Heat stock in a medium saucepan and keep it on a low simmer. In another saucepan, melt butter over medium heat. Add the shallots and brussel sprout slices. Cover and cook until is soft, about 8 minutes. Mix in arborio rice and the wine. Increase heat; bring to boil. Turn the heat down to a simmer and gradually add ladlefuls of stock, stirring the starch out of the rice, allowing each ladleful to be absorbed before adding the next. Continue to add stock until the rice is cooked but al dente, about 25-30 minutes.
In the meantime fry the brussel sprout leaves in canola oil, (350 degrees) until crispy and set aside on a paper towel lined plate. In the same pan, fry the pancetta until crispy and set aside.
Stir the chestnuts and cheese into the tender risotto. Season with salt and pepper. Spoon into shallow bowls and finish with a sprinkling of crispy brussels sprout leaves and garnish with the pancetta.