Risotto is a big hit in our house. And brussels sprouts are one of my absolute favorites. I saw the idea for a bacon brussels sprouts risotto on Ari's Menu but then I completely redid it and made it my own. This might be my favorite risotto recipe now!
4 slices bacon (diced)
1 1/2 cup brussels sprouts
2 tbsp olive oil
2 cloves garlic
1 cup arborio rice
1/2 cup dry white wine
32oz chicken broth
1/2 cup parmesan cheese
Cut the brussels sprouts so that they are in fine strips, almost shredded. Place the chicken broth in a pot and bring to a boil then reduce the heat. In a pan, fry the bacon until crisp then remove from the pan and set to the side. Add the brussels sprouts to the bacon grease and saute until tender. Remove and add to the reserved bacon. Wipe the pan out then add 2 tablespoons of olive oil and heat over medium low heat. Saute the garlic for 30 seconds then add the rice and let cook for 2 minutes. Pour in the white wine and let cook until all of the wine has absorbed into the rice. Add the chicken brown 3/4 a cup at a time and let cook over medium low heat until the broth has absorbed and then repeat until all but 3/4 cup of the broth is left. Stir in the bacon, brussels sprouts and the last of the broth. Stir in the parmesan cheese until it has melted then serve.
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