Brown Butter and Parmesan Risotto with Brussels sprouts and pecans
"You can count on this hearty, creamy risotto to lift your spirits inside and out. No need to be intimidated by this iconic Italian import - a trusty wooden spoon and a good stirrin' hand are all you need to make this rich, tender rice dish. In our version, the nutty aroma of browned butter is suffused throughout the rice, and roasted Brussels sprouts and pecans top it off. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across..."
INGREDIENTS
•
8
oz.
Brussels Sprouts
•
¾
cup
Arborio Rice
•
1
Shallot
•
1
fl. oz.
White Cooking Wine
•
1
oz.
Grated Parmesan Cheese
•
1
oz.
Butter
•
1
oz.
Goat Cheese
•
½
oz.
Pecans
•
2
tsp.
Mirepoix Broth Concentrate
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