Ottolenghi’s Brussels Sprout Risotto | Something New For Dinner

Ingredients

• 1 3/4 pounds brussels sprouts, 3/4 pounds shredded and 1 pound quartered
• 2 – 3 T olive oil
• 8 – 9 cups chicken or vegetable stock
• 2 lemons
• 2 T unsalted butter
• 2 T olive oil
• 2 cups finely chopped onions or shallots
• 3 cloves garlic, minced
• 3 T fresh thyme leaves, roughly chopped
• 1 pound Arborio, Carnoroli or Vialone Nanorice rice (about 2 1/4 cups)
• 1 cup dry white wine
• 1 cup grated parmesan cheese
• 3 ounces gorgonzola cheese, crumbled
• 1/2 cup tarragon leaves, roughly chopped
• Kosher salt and pepper to taste