Buy all ingredients right below the recipe
Ingredients
- 200 g risotto rice
- 800 ml dry white wine
- 50 ml olive oil
- 5 g salt
- 5 g sugar
- 2 pcs shallots
- 2 pcs garlic cloves
- 3 pcs bay leaves
- 1 pc lemon
- 120 g Parmesan
- 100 g Crème Fraîche
- 200 ml vegetable stock
- 220 g butter
- 2 g curry powder
- 200 g pear
- 100 g pearl onions
- 20 g chives
- 200 g Brussels sprouts
Preparation
- 1Peel and halve the shallots and garlic. Sauté them with the risotto rice in butter and olive oil. Lightly salt.
- 2Add all of the white wine and bay leaves, simmer and stir repeatedly until the rice is al dente. Due to the acidity, it takes a little longer in white wine.
- 3Remove the shallots, garlic, and bay leaf.
- 4Peel the pears and cut them into small cubes. Melt 50 g of butter in a pan until foamy, then add the pears and fry until they get a nutty color, finally salt lightly and sprinkle with curry powder.
- 5Remove the outermost leathery leaves from the Brussels sprouts. Then pluck the remaining leaves from the cabbage and sauté them briefly and crisply in a little olive oil, salt, and set aside.
- 6Rinse and halve the pickled pearl onions.
- 7Put the rice into a pot, add the vegetable stock, pearl onions, and pear cubes, and heat slowly. Now stir in the remaining butter so that the risotto becomes creamy and binds.
- 8Only then mix in the Parmesan and crème fraîche, season with salt, lemon juice, fresh black pepper from the mill, and lemon zest. Finally, stir the sautéed Brussels sprout leaves into the risotto and garnish with chives.
- 9The rice can also be cooked the day before and chilled.
