Recipes // Appetizers // Shaved Brussels Sprouts

Shaved Brussels Sprouts


By Todd English


  • 1 cup Brussels sprouts, shaved on mandolin
  • 2 oz black truffle paste
  • 1 oz olive oil
  • ½ ea shallot, minced
  • ¼ bunch of oregano
  • 1 ea lemon, fully zested
  • 1 ½ cup Arborio rice
  • 4 cups chicken stock
  • TT salt and pepper
  • 2 cups fontina cheese


  1. Thinly slice raw Brussels sprouts and toss in a black truffle paste blended with olive oil, shallots, oregano, and lemon zest.
  2. Served over fontina thickened risotto.
  3. Cook Arborio rice while slowly adding chicken stock till rice is cooked, then season with salt and pepper.
  4. Remove from heat and stir in fontina cheese.
  5. Lay risotto out on sheet tray evenly and chill. Ring mold the risotto to shape a tater tot and fry.
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