Risotto with Brussels sprouts and bacon

If you listen to Montreal Eats on CJAD 800, you know that I have a segment called Chopped: Fridge. Listeners call or text in with ingredients in their fridge or pantry and I help to put them together in a meal. This risotto came about in that exact way. I was trying to figure out what to make for dinner with Brussels sprouts, bacon and chicken stock in my fridge. Thus, this risotto recipe was born.

I like the addition of lemon zest because it brings such a lovely brightness to the rich bacon and earthy Brussels sprouts. Also, I will never claim to make the perfect risotto. My recipe is as authentic as a Chinese-French Canadian can make (haha!). I hope you love it!

Risotto with Brussels Sprouts & Bacon

Ingredients:

• 4-6 strips of bacon, thinly sliced

• 1/4 cup olive oil

• 1 large onion, finely diced

• 1 pound of Brussels sprouts, thinly shaved

• 1 1/2 cups Arborio rice

• 1/2 cup white wine

• 6-8 cups chicken or vegetable stock, hot

• 2 tbsp butter

• 3/4 cup Parmesan cheese, grated

• Zest of 1 large lemon

Directions:

1. In a medium saucepan, heat the chicken or vegetable stock until hot, but not boiling. Keep the stock warm while you work on the risotto.

2. In a braiser or large sauté pan over medium heat, add the pieces of bacon. Cook until the fat is rendered and the pieces are crispy. Remove from the pan. Set aside. You can drain off the bacon fat or use it in place of the olive oil (if you wish!).

3. Still over medium heat, add the olive oil (or continue with the bacon fat if using). When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add the Arborio rice and cook for 1-2 minutes, stirring to ensure the rice grains are mixed into the oil and onion mixture.

4. Deglaze the pan with the wine, being sure to scrape up any brown bits left on the pan. Cook over medium heat, stirring frequently until the wine is almost completely absorbed.

5. Get ready to stir your heart out! Add the stock one ladleful at a time, stirring frequently. When the stock is almost full absorbed, add another ladleful. The tip I always read, is add more stock when your spoon leaves a a little path in the rice. Repeat this process until the rice is al dente and the risotto as an almost creamy consistency. When it is just about done, (as you add the last ladle of stock), add the shaved Brussels sprouts and continue to stir as normal. I find the whole process can take anyway from 25-35 minutes.

6. When the rice is al dente, turn off the heat. Add the butter, parmesan cheese, bacon pieces and lemon zest. Stir until fully incorporated, creamy and delicious. Serve immediately! Enjoy!