Pairs well with Acid Butter Risotto
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Acid Butter Risotto
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A unique take on the classic risotto, incorporating acid butter for a fresh onion flavor and a creamy texture, finished with a generous amount of cheese.
00:45:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- rice - watch the video to see (preferably Arborio)
- oil - watch the video to see
- white wine - watch the video to see
- chicken stock - watch the video to see
- pecorino cheese - watch the video to see
- parmesan cheese - watch the video to see
- onion - watch the video to see
- vinegar - watch the video to see
- butter - watch the video to see (for acid butter)
- black pepper - to taste (couple of twists)
Instructions
- Prepare the Rice: Coat the rice in oil and lightly toast to give it a slightly nutty flavour and a bit of texture.
- Add Liquids: Add white wine first, followed by chicken stock in layers, allowing the rice to absorb the liquid gradually and become swollen with a slight bite.
- Make Acid Butter: Combine vinegar and onion to create an acidulated onion stock, reduce it down, and then mix it through butter.
- Finalize the Risotto: With the heat off, mix in the cheese halfway, then add a big dollop of acid butter, and work it together. Finish with a couple of twists of black pepper and a generous grating of cheese on top.
