A first course that celebrates spring: the risotto embraces the delicacy of sautéed Brussels sprouts and the unmistakable savoriness of Parmigiano Reggiano di Vacca Frisona 12 months, which gives a silky and enveloping creaminess. The result is a refined, fragrant dish perfect to surprise 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 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 little by little, 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 Parmigiano Reggiano di Vacca Frisona 12 months.
Serve immediately, garnished 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.
Italy, 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 |
