The flower sprout (also known as brukale and kalette) took 15 years to develop and debuted in England in 2010. It is a cross between two very unpopular vege, the Brussel sprout generally disrespected and only to be eaten on Xmas Day and kale which is primarily known as sheep fodder. It is set to leap from the speciality fringes and overtake its more simplistic cousin, broccolini.
Sweet but nutty in flavour, the flower sprout has the appearance of a small cabbage with delicate kale-like leaves and, like a Brussel sprout, grows in the leaf axils along the stems. 1 cup of flower sprouts contains 5g of fibre and 90% of the recommended daily allowances of vitamin C and 15% iron.
Risotto traces back to the 15th century in Lombardy at the foot of the Alps in Italy. Stretches of land began to be cleared to make room for rice fields as populations in cities began to increase and the demand for food soared. ‘Rice soup’ became a common staple giving rise to an early form of risotto which consisted of rice and broth infused with beef-marrow, cheese, saffron and nutmeg.
The flower sprouts are flavoured with garlic, spring onions, fennel seeds, panch phoran, bayleaf, saffron, turmeric and Jerez vinegar to make an unusual flavour base for the king of risotto rice, Carnaroli.
To add a ‘meaty’ texture and umami flavour, I have topped with king oyster mushrooms, a pinch of Sicilian orange salt and a splash of porcini mushroom oil.
