Risotto with Black Garlic Compound Butter
Risotto with Black Garlic Compound Butter
Yield: 1
Cook time: 20 MinTotal time: 20 Min
Classic Italian risotto topped with spicy black garlic compound butter
Ingredients
- 2 cups Arborio rice
- 1 chopped shallot
- 1 clove of garlic
- 4 cups chicken stock
- 1/2 cup white wine (Pinot Grigio or Chardonnay something not sweet)
- lemon
- thyme
- 1 stick of butter
- 1 tbsp. Kimura Chili Oil
- salt
- pepper
Instructions
Spicy Black Garlic Compound Butter
- Soften the butter by leaving it out at room temperature for 30 minutes.
- In a bowl, add butter and Kimura Chili Oil’s grit (take as little oil as possible). Mix until smooth.
- Place butter on plastic wrap or baking sheet and roll into a cylindrical shape.
- Refrigerate for at least an hour or until the butter turns solid.
Risotto
- In a 10-12 inch pan, heat up the olive oil and saute the shallots until they turn translucent.
- Add garlic and rice into the pan. Keep stirring for the next 2-3 minutes to prevent the rice from burning.
- Add the wine and let the alcohol evaporate.
- Add thyme.
- Slowly add the chicken stock (a ladle or two at a time) and continue stirring. Wait until all the chicken stock has been soaked up by the rice before you add the rest of the chicken stock.
- The best way to test if your risotto is done is by simply tasting it. It shouldn’t be too hard and grainy when you bite into the rice but also not too soft like porridge.
- Squeeze about half a lemon onto your risotto and take off from the heat.
- Transfer the risotto onto a plate or bowl. I prefer a plate because it's a classic way of presenting it and you'll have more surface area for toppings.
- Cut a slice of the pre-made compound butter and place it on top of your risotto while it's hot. The butter will slowly melt and meld into the risotto. Enjoy!
