Recipe Overview
This risotto combines the delicate bitterness and sweetness of Brussels sprouts with the savory depth of pancetta and the creamy finish of Parmigiano Reggiano. The hearts are folded into the rice during cooking, while the petals are blanched and sautéed separately to finish the dish with texture, freshness, and visual elegance.
Ingredients
- 400 g Carnaroli rice
- 2 shallots, finely chopped
- 450 g Brussels sprouts, petals separated and hearts halved
- 115 g pancetta, diced
- 240 ml dry white wine
- 960 ml hot vegetable or light chicken stock
- 120 ml extra-virgin olive oil, divided
- 80 g Parmigiano Reggiano, grated
- Sea salt and black pepper, to taste
Preparation
- Render the pancetta in a skillet until crisp. Drain on paper towel and reserve a spoonful of the flavorful rendered fat.
- In a wide pan, warm part of the olive oil and gently sweat the chopped shallots until translucent. Add the Carnaroli rice and toast for 1 to 2 minutes.
- Deglaze with the white wine and let it reduce. Add the hot stock one ladle at a time, stirring frequently as the rice absorbs the liquid.
- About halfway through cooking, fold in the Brussels sprouts hearts so they become tender while the risotto finishes cooking.
- Blanch the loose Brussels sprouts petals briefly, then sauté them in a little olive oil. Season lightly and reserve for garnish.
- When the risotto is al dente and creamy, remove from the heat and mantecare with Parmigiano Reggiano, a drizzle of olive oil, and the reserved pancetta fat. Adjust seasoning and plate with the crispy pancetta and sautéed petals on top.
History & Tradition
Risotto belongs to the great northern Italian tradition of rice cookery, where technique transforms a few ingredients into a luxurious plate. This version reflects a contemporary seasonal approach, pairing the earthy character of Brussels sprouts with the richness of pancetta and the elegance of Parmigiano, while still respecting the Italian idea that the rice itself remains the star.
Chef Notes
- Use Carnaroli rice for a more refined texture and a stronger structure during the final mantecare.
- Keep the stock hot at all times so the rice cooks evenly and the starch releases correctly.
- Finishing with both Parmigiano and a little pancetta fat gives depth without making the risotto heavy.
| Calories | ~510 kcal |
| Protein | ~17 g |
| Carbohydrates | ~42 g |
| Fat | ~28 g |
| Fiber | ~5 g |