A first course that celebrates spring: the risotto embraces the delicacy of sautéed Brussels sprouts and the unmistakable savoriness of 12-month Frisona Cow Parmigiano Reggiano, which provides a silky and enveloping creaminess. The result is a refined, fragrant dish perfect for surprising with simplicity and quality ingredients.
Clean the Brussels sprouts, cut them in half, and sauté them in a pan with a drizzle of oil for 5 minutes until they are golden and crispy. Set aside.
Chop the onion and sauté it in a saucepan with extra virgin olive oil and half the butter.
Add the rice and toast it for 1-2 minutes, then deglaze with the white wine.
Start adding the hot broth, a little at a time, stirring often.
After 7 minutes, add the sautéed Brussels sprouts and continue cooking, adding more broth.
Season with salt and pepper and cook until done (total 16-18 minutes).
Turn off the heat, stir in the remaining butter and the grated 12-month Frisona Cow Parmigiano Reggiano.
Serve immediately, garnishing with an extra sprinkle of Parmesan and black pepper to taste.
Store in the refrigerator, in an airtight container, for up to 1 day. Reheat with a splash of broth to restore creaminess.
Italia, Toscana
| Energy (kcal) | 64.58 |
| Carbohydrates (g) | 5.16 |
| of which Sugars (g) | 0.72 |
| Fat (g) | 3.67 |
| of which Saturates (g) | 1.59 |
| Protein (g) | 2.13 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.26 |
