11 July 2008

A Recipe Moment -- Brussels Sprouts

Here is a tid-bit of information for you loyal readers...

I once almost became a Chef! Did a whole lot of courses, well one course with a whole lot of components to it, and almost landed an apprenticeship. Instead I came to Indonesia, and as they say, the rest is history!


500g brussels sprouts, trimmed
50g salted butter, to start
1 tbsp extra virgin olive oil
1 onion, finely chopped
500g Italian rice (arborio, carnaroli or vialone nano)
100ml dry white wine
2 litres vegetable - or chicken stock optional
Pinch saffron threads
Salt, to season
100g salted butter, to finish
100g parmesan, finely grated


Boil a pot of salted water and throw in brussels sprouts, blanching them whole. This may take 3-5 minutes depending on size. When ready, the point of a sharp knife should pierce the centre with just a little resistance. Drain and plunge them into a bowl of iced water for 5 minutes, then drain again. Slice each sprout lengthwise into 3-4 pieces and keep in a bowl.

In a large, wide pan heat butter and oil, add onion and lightly fry until transparent - do not let it colour. Add rice and stir until grains become transparent. Deglaze with wine, allowing it to evaporate completely. Add boiling stock, then saffron, and simmer, stirring until liquid is almost entirely incorporated. Add stock a little at a time until risotto is almost cooked - 15-20 minutes depending on the rice.

Add brussels sprouts and stir through. Remove from heat, season with salt and stir in remaining butter and grated parmesan.

Rest for 3-4 minutes with lid on before serving.

Serves 6-8

Chef: Steve Manfredi

Photo: Jennifer Soo


JennieSBev.com said...

While you're enjoying your Brussel Sprouts, Rob, I'm mourning here. Another furry friend of mine has just died. Her name was Fido and she was 16 years old. Now I have one more left in Jakarta (she is a Dalmatian!) and another here at home (she is a yellow Lab).

Have a nice weekend and say hi to missus!

Rob Baiton said...


My condolences to you. I gotta say that 16 is a fair age for a dog not that that makes it any less painful.

I always figured buying a dalmation in Jakarta as a bit of a risk! I am always thinking once I get the puppy home and bath it the spots will come off as they were just painted on! Dalmations are more expensive than plain old white dogs.

Labs are loyal dogs. I once owned a Lab.

Will do on the missus front and enjoy your weekend as well!

JennieSBev.com said...

On Dalmatian adoption... better think 100 times, they are sooo lovable and happy-go-lucky dogs, but they are so hyper. Most Dalmatian owners complain about this trait, but once you've fallen in love with a Dal, it's forever. You won't switch to other breeds.

Oh, Northern California wildfires are so close to home (with 1.5 hour radius), so I'm a bit nervous here.

Anyway, enjoy weekend!

Rob Baiton said...

Keep safe...

rimafauzi said...

Jennie: condolences, hope she goes to doggy heaven.

Rob: one word 'euuww' i hate brussels sprouts!

Rob Baiton said...

I love 'em!

GJ said...

Rob, takes a real talent to cook brussel sprouts. 1 slight error and they become bloody bitter, something that their reputation has been built on. They do go well with corned beef and white though.

Rob Baiton said...

Yep, always have the brussels sprouts with corned beef...

Gonna have to find me self some corned beef :D

GJ said...

Here's a tip, if you get back to Aus then Woolies are much better than Coles in the corned beef stakes!!
Bloody hell now doing butchers puns. It's a slow day!!!

Rob Baiton said...


I thought that you were always busy!