Tangy and comforting, this succulent dish, made with Italian shortgrain rice gets its flavor from chicken stock and Celebrity Dairy’s signature goat cheese. Parmesan cheese is traditionally used in risotto recipes but I find that the addition of goat cheese adds creaminess and a delicious pungency. Sage and Brussels sprouts marry seamlessly to produce a refreshing and light meal. In order to activate the natural layer of starch that makes risotto creamy, add the liquid a little at a time and stir constantly. Do not be intimidated by this recipe—it takes the same time to prepare as regular rice and just a tad of muscle. Risotto should be served a little bit moist, or “al onda” (with waves) but not swimming in broth.

Serves 8 to 10 as a side dish; 6 as a main course

1 tablespoon butter
2 cups (10 to 15) Brussels sprouts, cut in quarters
6¼ cups chicken broth (or vegetable broth)
2 tablespoons unsalted butter
½ cup finely chopped shallots
2 cups Arborio rice
1 cup dry white wine
1 teaspoon salt
¼ teaspoon of freshly ground black pepper
5 sage leaves, finely chopped
(2 teaspoons fresh or 1 teaspoon dried)
5 ounces Celebrity Dairy’s goat cheese
(Montrachet or Serendipity, plain)

Heat butter in a skillet and add Brussels sprouts. Cook until lightly browned, turning often, about 5 minutes. Set aside.

Place the broth in a medium pot, set over medium-high heat. Bring broth to a boil; lower heat and keep warm while you make risotto.

Melt the butter in a medium-sized pot, set over medium-high heat.

Add the shallots and sauté for 1 minute, or until softened. Add therice and sauté, turning frequently, for 1 to 2 minutes, making sure to coat the grains well with the butter. Add the wine and stir constantly until it has evaporated. Add ½ cup hot broth to the rice and stir until most of the liquid is gone. Continue adding broth in ½ cup increments, stirring constantly. The risotto should be at a gentle boil. If the liquid is evaporating too quickly, lower the heat slightly. When ⅔ of the broth has been added, stir in the salt. Continue adding broth and stirring, about 5 to 7 minutes. When the risotto is creamy and al dente (with a bit of texture when bitten into), remove from heat. Add the
sage and goat cheese, stirring until the cheese has melted. Add the

Brussels sprouts and pepper, and stir. Adjust salt to taste and serve immediately.