Brussels Sprout Risotto with Amish Blue

Bob sadly, likes his Brussels sprouts plain, either boiled or steamed.  What he doesn't realize is that there would be no challenge, or fun at all for the chef in complying.  That said, some of these sprouts were indeed simmered, albeit shredded, with the Arborio rice, and some quartered and fried to garnish the top.  So theoretically, we're both going to be happy here??  Right? 

I'm once more with my fave of the moment, Yotam Ottolenghi, and a recipe from Plenty More, for this week's theme - Potluck Chef - at IHCC (I Heart Cooking Clubs).  Can't beat a good risotto.  Yes, there is a long list of ingredients, but the complexity and subtle layering of flavors in the finished dish is worth the bit of effort.  Just do your mise en place ahead of time as much as possible.  It certainly helped me.

As per usual, substitutions had to be made.  Our Natural Foods market has a really good cheese selection, however Dolcelatte was not a featured product.  I looked it up, and as per my extensive research, (Wikipedia) "Dolcelatte was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola."  Okay, here in the U.S. we have Amish Blue, among other lovely artisan cheeses which, just my opinion, fills the bill beautifully.

Also, I halved the recipe, which was a good thing since the amount of sprouts I bought were exactly half the amount called for.  Even cut in half, there was still enough for four.  I served it as an equal partners' side with chilled, poached salmon, and they got on wonderfully together.  Yes, Bob did enjoy the meal, which was super good, if I do say so.  Check out all the good recipes at IHCC, and get inspired!