Risotto with Guanciale, Brussels Sprouts and Parmigiano
- Level: Intermediate
- Yield: 3 to 4 servings
- Total: 7 hr 25 min
- Active: 1 hr 25 min
Ingredients
2 1/2 tablespoons extra-virgin olive oil
8 Brussels sprouts, quartered (about 2 cups)
2 ounces guanciale, julienned
3 tablespoons brunoise shallots
1 1/2 teaspoons brunoise garlic
1 1/2 teaspoons fresh thyme leaves, chopped
Crushed red pepper flakes
Kosher salt
1 1/2 cups vialone nano rice
1/2 cup dry white wine
6 to 8 cups Capon Mushroom Stock, recipe follows
2 tablespoons cold butter
1/2 cup grated Parmigiano-Reggiano
2 tablespoons chopped chives
White Capon Stock:
5 pounds capon bones
6 stalks celery, halved
4 medium Spanish onions, quartered
3 medium carrots, halved
2 heads garlic
1/4 bunch fresh rosemary (about 6 stems)
1/4 bunch fresh thyme (about 6 stems)
1 cup dried porcini mushrooms
Directions
- 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.