Recipe courtesy of Scott Conant
Total:
7 hr 25 min
Active:
1 hr 25 min
Yield:
3 to 4 servings
Level:
Intermediate
Total:
7 hr 25 min
Active:
1 hr 25 min
Yield:
3 to 4 servings
Level:
Intermediate

Ingredients

White Capon Stock:

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Heat 1 tablespoon of the oil in a medium ovenproof saute pan set over medium heat. Add the Brussels sprouts and cook until just starting to brown, 4 to 5 minutes. Transfer the pan to the oven and cook until just tender, 5 minutes. Set aside and keep warm for a later use.

In a 4-quart saucepan, heat 1/2 tablespoon of the oil over medium heat. Add the guanciale and cook until crispy. Remove the guanciale with a slotted spoon and drain on paper towels, and reserve the rendered fat in the saucepan.

Discard all but 3 tablespoons of the rendered guanciale fat and heat the saucepan over medium-low heat. Add the shallots, garlic, thyme, some crushed red pepper and a pinch of salt. Cook, stirring, until fragrant, 8 to 10 minutes. Remove from the heat if the garlic starts to brown.

Add the rice and cook, stirring constantly, to lightly toast, 2 minutes. Increase the heat to medium, add the wine and cook until it mostly evaporates. Add 1 cup of the Capon Mushroom Stock and cook, stirring until the liquid is absorbed. Add another 1 cup of the stock and increase the heat to a gentle bubble (the agitation helps release the starch as the rice cooks). Add another 1 cup of the stock and continue to cook, stirring. To see if it's time to add more stock, drag a spoon through the rice; if liquid doesn't immediately fill in the space, it's time to add more. Continue cooking, adding stock as needed, up to 8 cups, until the risotto looks creamy but the rice is still al dente, about 18 minutes.

Remove the risotto from the heat. Add the remaining 1 tablespoon oil and the butter, and mix, then add in the cheese. Taste and adjust the salt. Divide the risotto into serving dishes and top with Brussels sprouts, crispy guanciale and the chopped chives to serve.

White Capon Stock:

Place the bones in a large stockpot and cover with cold water. Bring to a boil then reduce the heat to a simmer, skimming off the scum that comes to the surface. Add the celery, onions, carrots and garlic. Return to a boil, and then reduce the heat to a simmer for 4 to 6 hours, breaking up the bones and skimming the fat throughout.

Add the rosemary and thyme in the last hour of cooking. Add the dried porcini and steep for the last 15 minutes of cooking. Strain the stock into a large bowl set over an ice bath and reserve. Yield: 4 to 5 quarts.

IDEAS YOU'LL LOVE

Spring Green Risotto

Recipe courtesy of Ina Garten

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Risotto with Vegetables

Recipe courtesy of Rosetta Clara Cavalli d Olivola

Mini Pecan Sticky Buns

Recipe courtesy of Ree Drummond

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Burgundy Mushrooms

Recipe courtesy of Ree Drummond

Slow-Roasted Spiced Pork

Recipe courtesy of Ina Garten

Chocolate Citrus Biscotti

Recipe courtesy of Giada De Laurentiis

Potted Chicken Breasts with Lemon and Rosemary

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking