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1
Bring a large pot of water to a boil.
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2
Fill a bowl with ice water.
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3
When the water comes to the boil, salt generously and add the Brussels sprouts.
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4
Boil two minutes, then transfer to the ice water.
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5
Drain, dry on paper towels and cut in quarters.
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6
Put your stock or broth into a saucepan, and bring it to a simmer over low heat, with a ladle nearby or in the pot.
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7
Make sure that it is well seasoned.
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8
Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy nonstick skillet.
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9
Sear the Brussels sprouts just until beginning to brown, about three minutes, stirring and shaking the pan.
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10
Remove from the heat, and transfer to a plate or bowl.
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11
Season to taste with salt and pepper.
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12
Heat the remaining olive oil over medium heat in the same skillet, or in a large, wide saucepan.
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13
Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes.
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14
Do not brown.
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15
Add the rice and the garlic, and stir until the grains separate and begin to crackle.
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16
Add the wine, and stir until it has been absorbed.
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17
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
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18
The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
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19
Cook, stirring often, until it is just about absorbed.
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20
Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry.
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21
You do not have to stir constantly, but stir often.
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22
After 10 minutes, stir in the Brussels sprouts.
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23
Continue adding stock and stirring.
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24
When the rice is tender all the way through but still chewy, in about 25 minutes, it is done.
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25
Taste now and adjust seasoning, adding salt and pepper to taste.
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26
Add another ladleful of stock to the rice.
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27
Stir in the lemon zest, lemon juice and Parmesan, and remove from the heat.
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28
The mixture should be creamy (add more stock if it isnt).
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29
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
