Pancetta and Brussels Sprouts Risotto

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1/2 pound Brussels Sprouts
1 cup Arborio rice
2 tablespoons olive oil
1/2 onion, chopped
3 ounces pancetta, chopped
16 ounces chicken broth
1/4 white wine

Romano cheese grated

1. Remove the outer leaves and stems of the Brussels sprouts, rinse with water and cut in half (If very large Brussels sprouts, cut into quarters), set aside.
2. Meanwhile, in a medium pot, bring chicken broth to a boil. Gently put the Brussels sprouts into the boiling chicken broth. Cook for 3 to 5 minutes. With a small strainer, remove the
Brussels sprouts to a bowl and set aside. Keep the chicken broth to use when preparing the risotto.
3. In a large frying pan, add the olive oil and onion, saute until tender. Add the pancetta and cook a few minutes more, until golden. Add the Arborio rice to the pan and cook until
lightly toasted, continuously stirring while cooking. Add the white wine and continue cooking until the wine is absorbed.
4. With a ladle, spoon the chicken broth in the pan one ladle at a time until the liquid is absorbed before adding another ladle of chicken broth. Continue Until you have the last ladle of
chicken broth to add, then put the Brussels sprouts in the pan at the same time as the last ladle of chicken broth. Cook until rice is al dente, 10 to 15 minutes.
5. At this time taste the risotto, if a bit too hard, cook a few more minutes until more tender.
6. Serve immediately, garnishing with grated Romano cheese on top.
7. ENJOY! – “Risotto” is the new rice!

This recipe is one that originally came to me from an email newsletter I subscribe to called Sunday Pasta, which sends different recipes for Sunday dinner.
The website is garrubbo.com.

The combination of Brussels sprouts and pancetta in risotto piqued my interest enough to attempt to prepare this recipe. But the recipe was for twice the amount then I wanted to make, so I took the liberty of adjusting the ingredient amounts to half. My preference was to use chicken broth and Romano cheese in my version of the recipe and I eliminated the pepper.

The traditional Sunday dinner is disappearing from my own family’s dinners. Sunday dinner was sacred at one time. Dinner time was late afternoon, no one played with their cell phones and the meal would last for 3 hours. Whether dinner was at home or at an Italian restaurant it was never rushed. Just a few weeks ago, I tried to plan for my kids and grandkids to come to a Sunday dinner at our house in the upcoming weeks. Well, Sunday will not work out because of prior commitments, but Saturday will work. At this point, I am thrilled to have the family for dinner no matter what day of the week it is. Times are different but the value of sitting down to a meal together with generations of family remains the same. Of course, Sunday Pasta will be served!

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RITA’S RISOTTO BALLS

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Rita's Risotto Balls

  • Servings: 6-8
  • Difficulty: difficult
  • Print

3 tablespoons butterDSC04318
1 tablespoons olive oil
1 cup uncooked Arborio rice
3 cup + 3 ounces water

3 egg yolks
1/ 2 cup grated Romano cheese
1 tablespoon chopped Parsley
Salt and pepper to taste

Italian bread crumbs
Canola oil

1. Melt the butter and olive oil in a large pot over medium heat. Add risotto and cook a few minutes. Add some of the water just to cover the risotto and simmer. Continue sly stir with a wooden spoon. As the risotto thickens, add more of the water at about 1 cup at a time, stirring frequently. Wait until each addition of water is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes or more and most of the liquid has been incorporated, continue to cook a few more minutes until all liquid is absorbed. Do not overcook. When done, remove rice from the stove and scoop into a bowl.
2. Cool the risotto completely, not warm, cool (wait a few hours). Option – cook risotto and store in refrigerator overnight, before continuing recipe.
3. Take the cooled risotto and stir in the Parmesan cheese, parsley, egg yolks, salt and pepper. Mix thoroughly with a spoon. Use your hands when ready to roll the risotto balls. Make them 1 to 1 1/ 2 inch round. The risotto will be sticky. Then roll the balls into the Italian bread crumbs. Place the risotto ball on a wax paper lined cookie sheet. This recipe makes 30 to 36 balls, depending on the size.
Place cookie sheet of balls into refrigerator for another hour.
4. When you are ready to fry, heat canola oil in a pot or deep fryer. Fry 6 to 8 balls at a time in the fryer basket for 3 to 4 minutes. Check balls, they should be a golden brown color. Drain the balls on paper towels. Serve immediately while still warm. Option – serve homemade tomato sauce on the side for dipping.
5. ENJOY – You say Rice, I say Risotto, either way it tastes Buona!

©  This recipe courtesy of Somebodys-Mom.com

Risotto Balls? I have had risotto and I have had rice balls, but risotto balls? My reaction exactly, until I tasted Rita’s last Christmas. I’ll never forget the lovely experience of my very first risotto ball.

Maria, my good friend for many years, had her mom staying with her over the holidays. I stopped by for an impromptu visit to say hello and spread some Christmas cheer with a platter of my homemade cookies. Of course, within minutes, I too was offered some of their cookies, but I declined since I was just about cookied out. However, when I was offered what appeared to be a rice ball, I was intrigued and went for it. I thought to myself, wait a minute – hold the show. I didn’t see the familiar sight of meat or peas in this small and delicate ball. The appeal was instantaneous, and I scarfed it down. I knew then that I had to make them myself!

Maria’s mom, Rita, has been making these risotto balls for years, just as long as her own mother, Gelsomina, had before her. Generational recipes handed down from mothers to daughters are my favorite kind of recipes. When the Christmas holidays ended and a new year began, I kept thinking about those risotto balls. Maria, I begged, “Can you get me your mom’s risotto ball recipe?” Finally, I got the call I’d been hoping for. It was Rita calling from her home in Florida, “Maria told me you want my risotto ball recipe.” When I asked her what brand of risotto she used, her response was, “I don’t know what it is, but they sell it in Florida.” Ya gotta love it!

After making the risotto balls, and receiving my family’s praise, I thought to myself – honestly, they’re good, but Rita’s are better. I believe this is one of those dishes that will get better over time. In fact, I’m pretty sure that after another 10 or 20 years, just maybe, my risotto balls will be just as good as Rita’s!