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Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Makes Six Servings
Brussel Sprouts 10 brussel sprouts peeled into leaves 4 strips bacon cut into small pieces 1 shallot chopped Hot vegetable stock 6 slices gouda or your favorite melting cheese
Cook bacon in a medium pot. Add shallots and sprouts and cook to soften. Add rice. Keep adding stock and cooking dry until rice is cooked thru. Finish with 6 T butter. Add more stock if necessary to have risotto very soft. Pour into 8 oz ramekins. Cover with a slice of cheese and bake in a 350* oven until the cheese is lightly golden.
For Risotto 1 small onion diced fine 2 tsp. kosher salt ¼ cup fine diced fennel 1 tsp. black pepper ground 1 carrot diced fine 1 cup carnaroli or aborio rice 6 T butter 1 cup dry white wine 1 fresh bay leaf 3 - 5 cups vegetable stock brought to a boil 2 T chopped garlic
In 3 T butter soften onion, fennel, bay leaf and carrot. Add garlic and cook 1 minute. Stir in rice coating with butter. Add wine, salt and pepper. On medium heat cook stirring frequently until dry. Add 1 cup stock and cook until dry. (If making in advance remove from stove and spread flat to cool store in refrigerator for up to 2 days). . . Add your favorite herb.