"Creamy risotto, leveled up with browned butter and chopped chives. The perfect way to make any protein instantly more exciting."
Brown butter risotto
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Prep time: 8mins
Cook time: 40mins
Recipe Card
ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons chopped shallots
- 1 1/2 cups arborio rice
- 5 tablepoons white wine
- 4 cups warm chicken broth
- 1 1/2 cups shredded parmesan cheese
- 1 tablespoon dried chives
- 2 tablespoons butter
Method
Step 1
In a large pot, gently brown 2 tablespoons of butter on low heat. Stir almost constantly, as to not allow milk solids to burn.
Step 2
Once butter has browned, add olive oil to pot. Adjust heat to medium.
Step 3
Add chopped shallots, and cook until fragrant. About three minutes.
Step 4
Add rice, and toss to coat with butter/oil. Cook until rice granules begin to show translucence. (about five minutes)
Step 5
Add wine, and cook to reduce.
Step 6
Once rice has absorbed wine liquid... add warm broth (heated in the microwave in a measuring cup is easiest!) one cup at a time. Stirring very frequently, to agitate rice.
Step 7
Cook broth until rice has absorbed most of the liquid each cup. (about ten minutes each)
Step 8
Once rice has soaked up all four cups of broth, turn off the heat and add in parmesan. Fold into risotto. Taste, and add salt if needed.
Step 9
Add chives, and gently fold in. Put lid on pot, and set aside until ready to serve.
Step 10
In a small sauce pan, brown two + more tablespoons of butter. Use this to drizzle over top of each serving of risotto.
Step 11
This would pair well with almost any protein you want to use! I added grilled chicken. But get creative! Lobster? Shrimp? Steak?! Get crazy.
Step 12
Ladle browned butter over risotto and protein if adding. Top with additional parmesan, chives, and flaky salt.