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CS Risotto

tshewman

CS risotto - Canaroli rice (that's what I had on hand), added acidulated butter to finish (topped with mushrooms and 48hr 57C pork belly). Results-delicious.

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Comments

torridice_498271

What is acidulated butter? Just butter with some type of acid? Lemon butter?

tshewman

Compound butter - onions or shallots, cooked/reduced with white wine, white wine vinegar (can use red wine and red wine vinegar as well it just looks funny-red butter-great in the beet risotto) and then add in butter (like a beurre monte), wait 20 minutes then strain. This also removes the need to cook onions at the beginning and the playing with temps. You can go straight into toasting the rice and then adding wine/stock. Finish with it and you bring in the onion flavor, and acidity.

torridice_498271

Awesome, sounds good. Thanks!

tshewman

here's the base recipe I work off of (if I recall, it's hestons):

100g sliced onions or shallots

185g Dry white wine

300g White wine vinegar

250g Unsalted butter, cubed

1. Place the onion, wine and vinegar in a saucepan over a high heat and reduce the liquid by three-quarters (almost dry).

2. Remove from the heat and whisk in the butter a little at a time until emulsified.

3. Leave to infuse for 20 minutes at room temperature, then pass through a sieve, using a spoon push on onions/shallots to increase yield.

4. Roll into a log and wrap in parchment paper or put into a bowl.

Keep in the fridge until required (for up to a week), or freeze for a month.