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Crispy Brussel Sprout & Sauteed Mushroom Risotto with Walnut Dust

Prep

Cook

Total

Yield 4 servings

Ingredients

Instructions

  1. Pre-heat your oven to 350 degrees F.
  2. On a medium heat, drizzle a glug or two of olive oil into a large, deep frying pan. Once hot and shimmering but not smoking, toss in the prepared brussel sprouts. Sprinkle generously with salt and pepper and stir well. Cook brussel sprouts until crispy, golden on the outside and fork tender on the inside. Approx 15 - 20 minutes. Remove from the pan and set aside.
  3. As they cook, toss the nuts onto a baking sheet and toast in the oven until golden. You should be able to smell them when they're done, approx 12 - 15 minutes. Shake often to ensure even browning. Remove from the oven and set aside to cool. Once cool, chop roughly.
  4. Melt butter in the same pan and add shallots and garlic, stir well. Covering with lid and allow 5-10 mins to become translucent.
  5. Then stir in Shitake, Oyster and Button mushrooms and Rosemary. Allow to cook for about 15 minutes, stirring occasionally, until mushroom/shallot mixture has got some decent colour on it. Remove whatever is left of the rosemary sprigs.
  6. Add rice, stirring constantly until grains become transluscent on the outside, approximately 2 mins.
  7. Add wine, allowing for absorption by the rice and evaporation of the alcohol.
  8. Next, ladle in enough stock to just cover the rice mixture and let simmer, stirring fairly regularly to avoid burning and encourage creaminess. Continue adding further ladles of stock as it gets absorbed, again only as much as is needed to cover the rice.
  9. This will continue for roughly 30 mins, or until rice mixture is creamy and has reached the desired texture. You want it to be soft but still hold it's shape and not be mushy.
  10. Remove from heat and toss in the cooked mushrooms and brussel sprouts. Fold cheese into the finished dish and stir well. Taste, add more salt and pepper if necessary. Sprinkle with a few Enoki mushrooms and toasted nuts.

Eat.

Notes

There is a bit of prep for this with respect to the mushrooms and brussel sprouts but once that's finished, it makes it very easy for the risotto to come together. Don't be put off by the love and time this takes - enjoy being around veggies for a change!If you really want to amp up this bad boy - and I know a lot of people are gonna turn up their noses at me now - drizzle the finished dish with a bit of white truffle oil.

Recipe by She Eats at