Tuesday, November 11, 2008

Celeriac & Brussels Sprout Risotto w/ Proscutti Leaves & Lamb

Here's the inspiration Elizabeth ran across.

...and here's the result of some farmer's market finds...celeriac & brussels sprouts. Elizabeth whipped up her signature risotto recipe and we then added the ingredients to the finished risotto. Here's the components:

1 cup arborrio rice
1/2 cup white wine
1 leek, sliced
1/2 medium onion, diced
1 tbsp unsalted butter
3 cups chicken stock & 2 cups water, boiling
salt & parmesan sprinkles to taste

and here's what you do with that
...but if you now how to 'risotto' then go to it! To give it a theme, just throw in any ingredient when the risotto is 5 minutes from being done.

This is the FIRST time we actually used ALL FOUR eyes of the gas stove here. On the main eye, (lower left) we've got your standard risotto recipe going....and the accompanying pot of broth that you use to ladle your stock into the rice one cup at a time.

Top right is a pot of celeriac root, cubed and boiled. Bottom right is a pan of brussels sprouts with 1 tbs of olive oil sauteed, then a 1/3 cup of water to steam it.

The main trick to the sprouts is to pluck each leaf off the sprout individually; I cut the base off of the sprout and peel off the layers like an artichoke. I chop the remaining nubs up or discard the knobby part. Now you've got a nice pile of leafy sprout goodness instead of quartered hunks of green gobs.

To give a meaty foil to the leaves of brussels sprouts, we pan-crisped some proscutti and then served it with the risotto. Finally, we seared up a slice of lamb leg ($1.69 @ Super Fresh...yum!) cooked rare and sliced on the bias.

C & E

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