Autumn Harvest Risotto with Creamy Blue Cheese

1. Prepare Broth and Brussels Sprouts

Bring the broth to a boil in a saucepan. Add the Brussels sprouts and cook until bright green and almost tender, about 4 minutes. Use a slotted spoon to remove the Brussels sprouts and set them aside.

2. Sauté Onion and Mushrooms

Warm the olive oil in a heavy medium saucepan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 minutes. Add the sliced shiitake mushrooms, coarse kosher salt, and freshly ground pepper. Cook until mushrooms soften, about 3 minutes.

3. Cook Arborio Rice

Stir in the Arborio rice and cook for about a minute until the grains become opaque. Pour in the dry white wine and stir constantly until absorbed.

4. Add Broth Gradually

Add a ladleful of hot broth to the rice, stirring frequently until the liquid is almost fully absorbed. Continue adding broth, one ladleful at a time, allowing each addition to be absorbed before adding more. This process will take about 20 minutes, until the rice is tender and the mixture creamy.

5. Finish and Serve

Once the rice is creamy and tender, stir in the Brussels sprouts, crumbled blue cheese, and a bit more pepper. Taste and adjust the seasoning if necessary. To serve, spoon the risotto into shallow bowls or plates and sprinkle the toasted walnut pieces on top for a delightful crunch.