Please allow me to introduce you this spicy, creamy, cheesy, well textured, ooey gooey, can’t get enough of this dish!
Aroborio rice tends to last me longer than I’d like to admit. One cup yeilds about 3 cups cooked, and that’s a lot of risotto! (A main course for two very hungry adults, which is usually all I cook for. Sometimes there is a little left over for a snack.) I usually mix in some onions, and a little white wine to make a beautiful side. Sometimes I’ll just cook it through with plain water and use it to make more filling and nutrient rich accompaniment for my asian dishes. However, when you’ve reached the point of no return with your brussel sprouts, and you have extra chipotle peppers and arborio rice on hand— this recipe is for you.
Note- the first image on the post is the vegan variation// aka please follow all steps but the final two which include romano cheese and a fried egg. It is hella good.
However if you are of vegetarian persuasion please do employ a few cage free eggs in this recipe. I will gladly admit that a little bit of runny yoke + the saltiness from the romano cheese takes this recipe completely over the top!
You’ll need (for two main course servings… we eat a lot):
2 tbs olive oil
1 cup Arborio rice
2 cups organic veggie stock
1/4 cup dry cooking sherry
3/4 cup water
3 tbs finely diced chipotle peppers in adobo sauce (about 2 medium sized pieces)
1 cup mushrooms (bellas or white), sliced
~ 20 brussel sprouts, yielding 8-10 per person (they’re big and meaty, and we found this to be enough for us, but feel free to add more if you like.)
3 tbs chopped green onion
1/8th cup shredded romano cheese
2 eggs, fried
Preheat large saute pan and olive oil over medium heat. Place vegetable stock, sherry and water in a pot on another burner also at medium heat.
Add in rice to saute pan and toast for 2 minutes.
Slowly add 1/2 cup of warm liquid into the rice pan. Stir occasionally. Continue to add liquids as they are absorbed. (It usually takes me about 5 minutes for each 1/2 cup to be soaked up.)
Prepare brussel sprouts by washing them, then peeling off any loose leaves and cutting off the stock at the bottom. Shred cheese, chop green onion.
When about a third of the liquids remain, add chipotle peppers to rice. With your next infusion of liquid, stir in your mushrooms.
In a new pot/pan, add about an inch of water to steam sprouts. Heat to a boil, add sprouts and cover for 3-4 minutes, or until tender. At this time (if you choose) also begin frying your eggs.
Continue adding liquid until all is absorbed, and rice is creamy.
Top with green onion, cheese and egg as desired!