18 oz brussels sprouts, trimmed and divided, 7 oz shredded and 11 oz quartered lengthwise
2 cups dry white wine
4 cups vegetable broth
1 cup sunflower oil
1½ cups grated smoked Gouda
juice of 1 meyer lemon
Put the butter and olive oil in a large saute pan over medium-high heat. Add the onions and fry for 10 minutes, until soft and tender, stirring occasionally. Add the garlic and cook for another minute, until fragrant. Add the rice and shredded sprouts to the pan. Cook for a minute, stirring constantly, until toasted. Pour in the wine and let it simmer for a minute, scraping up any browned bits on the bottom of the pan. Add in the broth, 1 cup at a time, adding the next cup only when the previous has almost evaporated. Stir frequently. Continue until the rice is cooked and all the broth is used up.
While the rice is cooking, pour the sunflower oil into a large cast-iron skillet. Place ove rhigh heat. When the oil is very hot, add the quartered sprouts to it, working in batches. Fry for about a minute, or until golden and crispy. Transfer to a plate lined with paper towels. Repeat with remaining sprouts.
To the risotto, add the smoked Gouda and half the fried sprouts. Stir in the lemon juice and season to taste with salt and black pepper. Serve topped with remaining fried sprouts.