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
2104
105% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

187% 122

Saturated

187% 37

Trans

- 0

Monounsaturated

- 53

Polyunsaturated

- 23

Carbs

40% 119

Carbs (net)

- 107

Fiber

46% 12

Sugars

- 11

Sugars, added

- 0

Protein

255% 127

Cholesterol

153% 459

Sodium

27% 651

Calcium

40% 400

Magnesium

61% 254

Potassium

58% 2718

Iron

57% 10

Zinc

108% 12

Phosphorus

213% 1493

Vitamin A

79% 715

Vitamin C

83% 75

Thiamin (B1)

65% 1

Riboflavin (B2)

114% 1

Niacin (B3)

311% 50

Vitamin B6

252% 3

Folate equivalent (total)

47% 187

Folate (food)

- 187

Folic acid

- 0

Vitamin B12

91% 2

Vitamin D

446% 67

Vitamin E

28% 4

Vitamin K

98% 117

Sugar alcohols

- 0

Water

- 664
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