I’ve noticed a trend lately of risotto like dishes that skip the traditional main ingredient of Arborio rice. In restaurants I’ve seen creamy orzo cooked down with greens. The blogs and Pinterest fill with barley or quinoa options. In my eyes risotto is a creamy rice dish, slowly simmered with broth and/or wine, onions and other veggies. But really, why does it have to be rice? I’m sure there’s history to the meal, and many of my Italian friends might be jumping through their computer screen, ready to strangle me. How dare I even for a moment consider altering the perfectly classic dish? How could I possibly make it better? I never claimed better, just different. Food is meant to evolve, to be played with. So today, I’m playing with risotto.
I know what you’re thinking. Your read the title and automatically interpret one word–FATTENING. Well you’re wrong. There isn’t an ounce of cream in the stuff. Cheese, yes, but not an overwhelming amount. Mostly healthy veggies, milk and a dash of Parmesan. I made this recipe as part of my “let’s make Brussels Sprouts a feature food” project. Over the last few years I’ve come to love the bright green crunchy morsels and am sick of them cast off as a side dish. Grilled hanger steak WITH Brussels sprouts. Striped bass GARNISHED with shaved Brussels Sprouts. Brussels sprouts are forever the sidekick. Always a bridesmaid, never the bride. RoCCA was one of the first restaurants I saw that featured an appetizer that was purely Brussels sprouts. I was intrigued and inspired. If they can do it, why can’t I? I resolved myself to creating a dish that would finally put Brussels Sprouts in the spotlight.