Browned butter. Enough said. Just kidding… kind of.
This is your basic risotto recipe that has been made better by browning the butter. This magical process transforms the butter into an even more flavorful, delicious product.
It’s a meal in itself or you can add fresh roasted vegetables, shrimp, lobster, chicken or beef to make it a complete and satisfying meal. Using ingredients I always have on hand, this is an easy meal to whip up for a decadent weeknight meal. Try it tonight with roasted veggies for your meatless Monday.
- 4 1/2 cups vegetable stock (or chicken stock)
- 4 tablespoons butter, room temperature
- 1 cup onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives (optional)
- Kosher salt and freshly ground black pepper
- In a medium saucepan, heat the stock and keep hot over low heat.
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and eventually turns brown (about 1 to 1 1/2 minutes).
- Add the onion and cook for about 3 minutes.
- Add the Arborio rice. Stir to coat with the butter.
- Pour in the wine and simmer until the liquid has almost evaporated (about 3 minutes).
- Add 1/2 cup of stock and stir until almost completely absorbed (about 2 minutes). Repeat adding 1/2 cup of stock at a time, stirring constantly. Each time, allowing the stock to absorb before adding the next.
- Cook until the rice is tender but still firm to the bite (about 20 minutes).
- Remove from the heat and stir in the Parmesan cheese and remaining butter. Add chives if using and season with salt and pepper, to taste.
- Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives
Inspired by: Giada's Brown Butter Risotto with Lobster