Brandy and Brown Butter Risotto

Brandy and Brown Butter Risotto requires approximately 45 minutes from start to finish. This recipe serves 4 and costs $3.65 per serving. One serving contains 613 calories, 30g of protein, and 18g of fat. 33 people were glad they tried this recipe. A mixture of yellow onion, chicken stock, parmigiano reggiano, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather pricey main course. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by Fifteen Spatulas. Overall, this recipe earns a solid spoonacular score of 71%. Similar recipes include Pressure-Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter, Brown Butter Seafood Risotto | Guest Post by Dinners, Dishes and Desserts #SeafoodWeek, and Maple Roasted Butternut Squash Risotto with Bacon and Brown Butter Sage Topping.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium pot, bring the chicken stock to a boil, then reduce the heat to low. Put the lid on to keep it hot (you never want to add cold stock to hot risotto).In a large and wide saucepan, melt 2 tablespoons of butter over medium heat. Once melted, cook the butter for a couple minutes until it turns brown. The butter is first going to foam a bit, then it will take on that brown color you want. You see the white foamy stuff? Those are the milk solids, and they burn very easily. The most important thing to do when browning your butter is to make sure you don't walk away from it. Why do we brown butter? Browning butter gives it a nutty character, which tastes gooooood.Add the onion and cook for 4 minutes, just to soften slightly. We are building the aromatics! Add the rice and stir for 3-4 minutes (we are toasting the rice...smell how aromatic it is)! Add the Brandy and simmer until it evaporates, about 3 minutes. Add a few ladles of stock to the rice, just enough to cover the surface of the rice.Stir until the stock is absorbed, then repeat the process, until the stock is all gone (this should take about 15-20 minutes). Now, taste the rice. Does it taste crunchy at all? If it does, add more stock if you have it. If you don't have more stock, add white wine. If you don't have any white wine, add water. Remove your risotto from the heat, and beat in the parmigiano, 1 tbsp of butter, and desired herbs with a wooden spoon. Season with salt and pepper to taste.

 

Step by step:

1. In a medium pot, bring the chicken stock to a boil, then reduce the heat to low.

2. Put the lid on to keep it hot (you never want to add cold stock to hot risotto).In a large and wide saucepan, melt 2 tablespoons of butter over medium heat. Once melted, cook the butter for a couple minutes until it turns brown. The butter is first going to foam a bit, then it will take on that brown color you want. You see the white foamy stuff? Those are the milk solids, and they burn very easily. The most important thing to do when browning your butter is to make sure you don't walk away from it. Why do we brown butter? Browning butter gives it a nutty character, which tastes gooooood.

3. Add the onion and cook for 4 minutes, just to soften slightly. We are building the aromatics!

4. Add the rice and stir for 3-4 minutes (we are toasting the rice...smell how aromatic it is)!

5. Add the Brandy and simmer until it evaporates, about 3 minutes.

6. Add a few ladles of stock to the rice, just enough to cover the surface of the rice.Stir until the stock is absorbed, then repeat the process, until the stock is all gone (this should take about 15-20 minutes). Now, taste the rice. Does it taste crunchy at all? If it does, add more stock if you have it. If you don't have more stock, add white wine. If you don't have any white wine, add water.

7. Remove your risotto from the heat, and beat in the parmigiano, 1 tbsp of butter, and desired herbs with a wooden spoon. Season with salt and pepper to taste.

Nutrition Information:

covered percent of daily need