The Inaugural Food Post
I am a slooooooow quilter, which doesn’t exactly provide me with a constant stream of content for this space. But I cook all the time, so supplementing with
recipes lab notes seems like it might be a good substitute. Also, I am the world’s worst follower of recipes, which means that I never manage to remember exactly how I make things. So if nothing else, perhaps these entries can serve as reminders for me for the next time.
I initially intended this risotto recipe to go with braised lamb shank ragù; previously, I served it with lamb braised in red wine and rosemary, and it was awesome. The ragù didn’t work as well, but the left-over risotto made amazing risotto cakes the next day, so there you go.
Roasted Garlic & Brussels Sprout Risotto
-1 head garlic
– arborio rice
– dry white wine
-shredded parmesan cheese, if desired
Preheat oven to 400 degrees. Remove peels from 3/4 of the cloves of garlic; slice Brussels sprouts in half. Toss garlic and sprouts with salt, pepper, and enough olive oil to coat.
Spread in a single layer on a baking sheet and roast until sprouts are deep green and browning in places, and garlic cloves are soft.
Meanwhile, heat 2 tbsp. each of olive oil and butter over medium heat. Dice the remaining 1/4 head of garlic and saute for a minute. Add about 2 cups of arborio rice and toss to coat thoroughly with oil. Saute until rice has turned opaque and begun to brown.
Add 1/2 cup of white wine to rice and stir. When liquid has almost evaporated, add 1 cup of chicken broth and bring to a simmer, stirring rice frequently; when liquid has almost evaporated, add another cup of broth. Continue to add broth, one cup at a time, until rice is cooked to taste (I use about five cups of broth for two cups of rice).
Mash larger roasted garlic cloves with a fork; add sprouts and garlic to risotto and stir gently to combine. Stir in some shredded fresh parmesan if desired. Serve warm (shown here with a version of Balsamic Glazed Salmon via the Food Network).