Risotto with Guanciale, Brussels Sprouts and Parmigiano

Risotto with Guanciale, Brussels Sprouts and Parmigiano
22 Ingredients
  • 2 1/2 tablespoons extra-virgin olive oil
  • 8 Brussels sprouts, quartered (about 2 cups)
  • 2 ounces guanciale, julienned
  • 3 tablespoons brunoise shallots
  • 1 1/2 teaspoons brunoise garlic
  • 1 1/2 teaspoons fresh thyme leaves, chopped
  • Crushed red pepper flakes
  • Kosher salt
  • 1 1/2 cups vialone nano rice
  • 1/2 cup dry white wine
  • 6 to 8 cups Capon Mushroom Stock, recipe follows
  • 2 tablespoons cold butter
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 tablespoons chopped chives
  • 5 pounds capon bones
  • 6 stalks celery, halved
  • 4 medium Spanish onions, quartered
  • 3 medium carrots, halved
  • 2 heads garlic
  • 1/4 bunch fresh rosemary (about 6 stems)
  • 1/4 bunch fresh thyme (about 6 stems)
  • 1 cup dried porcini mushrooms
Nutrition
2996
150% daily value
3 servings
                                       
                                            gluten-​free
     

Fat

260% 169

Saturated

259% 52

Trans

- 0

Monounsaturated

- 74

Polyunsaturated

- 32

Carbs

59% 178

Carbs (net)

- 163

Fiber

62% 15

Sugars

- 23

Sugars, added

- 0

Protein

368% 184

Cholesterol

210% 629

Sodium

189% 4528

Calcium

55% 551

Magnesium

86% 360

Potassium

89% 4203

Iron

82% 15

Zinc

152% 17

Phosphorus

306% 2139

Vitamin A

107% 960

Vitamin C

112% 101

Thiamin (B1)

103% 1

Riboflavin (B2)

188% 2

Niacin (B3)

470% 75

Vitamin B6

361% 5

Folate equivalent (total)

69% 277

Folate (food)

- 277

Folic acid

- 0

Vitamin B12

121% 3

Vitamin D

15% 2

Vitamin E

38% 6

Vitamin K

131% 158
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