Bacon & Brussel Sprout Baked Risotto

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.