TOMATOES AND FETA
Stir 2 cups halved cherry tomatoes and 3 ounces feta
crumbled, into the risotto just before serving.
ALMOST-NO-STIR RISOTTO WITH CHORIZO AND
BRUSSELS SPROUT LEAVES
Peel the leaves off 12 Brussels sprouts, trimming away and
discarding the stem and core as you go (you should have
about 2 cups leaves). Cut 3 ounces cured Spanish-style
chorizo into ½-inch dice. Cook in a large skillet over
medium heat until the fat is rendered and the chorizo is
starting to crisp, about 4 minutes. Add the Brussels sprout
leaves and cook, stirring, until wilted, about 2 minutes. Stir
the chorizo and Brussels sprouts mixture into the risotto just
before serving.