Saffron Risotto

Place an oven rack in the center of the oven; preheat to 450°F. Wash dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine the chopped shallot and chopped garlic in a bowl. Quarter and deseed the lemon. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until slightly softened.

To the pot of cooked shallot, add the rice, saffron, and 3 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 15 to 17 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter, mascarpone, and the juice of 2 lemon wedges; stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired.

Meanwhile, place the quartered brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Place the pancetta on the other side of the sheet pan. Roast 13 to 15 minutes, or until the brussels sprouts are browned and tender when pierced with a fork and the pancetta is cooked through. Remove from the oven. Carefully top the roasted brussels sprouts with the juice of the remaining lemon wedges. Serve the risotto topped with the roasted brussels sprouts and cooked pancetta. Garnish with the parmesan. Enjoy!