Brown Butter and Brandy Risotto Recipe for Creamy, Flavorful Risotto

• 4 cups chicken stock
• 3 tbsp butter
• 1 cup finely chopped red or yellow onion
• 1.5 cups Arborio rice
• 1/4 cup brandy liqueur
• 3/4 cup grated Parmigiano-Reggiano
• 1/4 cup chopped parsley (or chervil or basil)
• 1/2 pound shrimp (or lobster or other cooked shellfish)

• Bring the chicken stock to a simmer in a medium pot, then lower the heat to keep it hot. Keep a lid on the pot so the stock stays warm—never add cold stock to hot risotto.
• In a large, wide saucepan, melt 2 tablespoons of butter over medium heat. Cook the butter for a couple of minutes until it browns and becomes aromatic. The butter will foam as the milk solids separate; watch closely so the solids don’t burn.
• Add the onion and cook about 4 minutes, just until it softens. Stir in the rice and toast for 3–4 minutes until fragrant. Pour in the brandy and let it simmer until the alcohol evaporates, about 3 minutes. Add a few ladles of hot stock—just enough to cover the rice surface.
• Stir frequently until the stock is absorbed, then add more stock and repeat. Continue this cycle until the rice is creamy but still slightly al dente—about 15–20 minutes. If the rice is still crunchy and you’re out of stock, use a splash of white wine or even water. Remove from heat and stir in the Parmigiano, 1 tablespoon of butter, the chopped herbs, and the cooked shrimp. Season with salt and pepper to taste, and serve immediately.

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