Almost-no-stir risotto with chorizo and Brussels sprout leaves from The Food Lab: Better Home Cooking Through Science (page 755) by J. Kenji López-Alt

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Notes about this recipe

  • twoyolks on February 13, 2017

    I agree that this risotto was strange. The cream was an odd addition that lent some creaminess but not the kind I'd associate with risotto. It sorely missed the enrichment of butter that's typical in risotto. The combination of the Brussels sprouts and the chorizo was just an odd flavor that didn't meld well together.

  • Jane on April 04, 2016

    This was a strange risotto. By the time the rice finished cooking it was not the creamy consistency that slow cooked and stirred risotto has. And then you add a lot of cream and cheese, which still doesn't make it seem like a risotto. Finally, two minutes is not long enough for Brussels sprouts leaves to wilt - it was more like 5. Not one I will be repeating.

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