8 oz Brussels Sprouts

3/4 cup Arborio Rice

1 Shallot

1 oz Grated Parmesan Cheese

1 oz Butter

1 oz White Cooking Wine

1/2 oz Pecan Pieces

2 tsp Mirepoix Broth Concentrate

Preheat your oven to 400 degrees

Bring 4 cups water to a boil in a medium pot

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Peel and mince shallot.

Place a medium oven-safe non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add Brussels sprouts to hot pan and stir occasionally, 5 minutes.

Stir in pecans and a pinch of salt. Remove from burner. Transfer pan to hot oven.

Roast until Brussels sprouts are tender and pecans are toasted, 5-7 minutes.

Carefully remove from oven. Pan handle will be hot! Use an oven mitt. Cover and set aside.

While Brussels sprouts and pecans roast, continue recipe.

Place another medium pot over medium heat. Add butter to hot pot and stir occasionally until butter smells “nutty,” turns golden, and brown flecks appear, 1-3 minutes.

{“Be alert”=>”Browning happens quickly after butter stops sizzling. Add shallots and stir occasionally until softened, 2-3 minutes.”}

Add rice and stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add wine and stir constantly until almost completely evaporated, 1-2 minutes.

Add mirepoix base and 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it’s done. There may be water left.

Remove from burner. Stir in Parmesan (reserve a pinch for garnish), 1/2 tsp. salt, and 1/4 tsp. pepper.

Plate dish as pictured, topping risotto with Brussels sprouts and pecans and garnishing remaining Parmesan.