Alton Brown Risotto

Risotto by Alton Brown is a symphony of Arborio rice, wild mushrooms, asparagus, and aromatic components that assemble in 35 minutes to make a savory dish.

Try More Alton Brown Recipes:

• Alton Brown Strawberry Shortcake
• Alton Brown Corned Beef Hash
• Alton Brown Paprika Chicken

💗 Why You’ll Love This Risotto Recipe:

• Decadent Flavors: Wild mushrooms, asparagus, and Parmesan create a rich taste.
• Creamy Texture: Alton Brown’s method ensures perfect, creamy risotto.
• Aromatic Touch: Lemon zest and nutmeg add subtle, refreshing aromas.
• Versatile Base: Easily customized with additional ingredients.

❓ What Is Alton Brown’s Risotto Recipe?

Risotto by Alton Brown is a delectable dish consisting of Arborio rice, wild mushrooms, asparagus, and a combination of aromatic ingredients; it is luscious, buttery, and flavorful.

🍚 Alton Brown Risotto Ingredients

• 3 tablespoons unsalted butter, divided
• 2 cups wild mushrooms, coarsely chopped
• 1 1/2 cups asparagus, cut into 1-inch pieces
• Pinch kosher salt
• 6 cups vegetable or chicken stock
• 1 cup finely chopped onion
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 teaspoon lemon zest
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup grated Parmesan cheese

🍛 How To Make Alton Brown Risotto

1. In a medium sauté pan set over medium heat, heat 1 tablespoon of butter.
2. Sauté the asparagus, salt, and mushrooms for 7 to 10 minutes, or until the asparagus is crisp and soft and the mushroom juice has evaporated. Put aside.
3. Hold the chicken stock over low heat in a medium saucepan.
4. In a large heavy-bottom saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Sweat the onions for around 5 minutes, or until translucent.
5. Stir in the rice with a wooden spatula for 2-3 minutes, or until the grains become opaque. Pour in the wine and stir until the rice soaks it up.
6. Add chicken stock until the rice is covered. Constantly stir the rice until the liquid has been fully absorbed. Once the stock has been absorbed, repeat steps 2–3 twice, or after 30–35 minutes.
7. Stir in the mushrooms and asparagus after adding the last amount of stock and after most of it has been absorbed. Continue stirring until the risotto becomes creamy and the asparagus has heated through.
8. Take it off the heat and mix in the nutmeg, zest of the lemon, Parmesan, and season with salt and pepper. Serve right away.

💭 Recipe Tips

• For a velvety smooth consistency, be patient and let the stock absorb gently.
• Choose a nice bottle of wine, some fresh mushrooms, and Parmesan.
• Always mix thoroughly. To achieve the desired creaminess, release the starch.
• Balance To taste, add more salt and pepper as needed.

🍗 What Pairs Nicely With Risotto?

Complement risotto with a variety of sides such as chicken dijon, oven-baked pork chops, garlic herb chicken, cilantro lime chicken, and instant pot lemon butter chicken.

🎚 How To Store Leftovers Risotto?

• In The Fridge: Throw leftover risotto in a sealed container and keep it in the fridge for at least 5 days.
• In The Freezer: Frezeer leftover risotto for up to 3 months in a freezer-safe container. Allow to defrost in the fridge before heating.

🥵 How To Reheat Leftovers Risotto?

• Stove: Heat risotto in a pan over medium heat, stirring occasionally, for 2 minutes or until hot.
• Microwave: Toss risotto in a microwave-safe bowl and heat in 30-second to 1-minute intervals on medium to medium-high power, stirring occasionally, until heated.

FAQs

Try More Alton Brown Recipes:

• Alton Brown Spinach Salad
• Alton Brown Lentil Soup Recipe
• Alton Brown Carrot Cake

Alton Brown Risotto Nutrition Facts

Amount Per Serving

• Calories 413
• Total Fat 13g
• Saturated Fat 7g
• Trans Fat 0.4g
• Cholesterol 36mg
• Sodium 1451mg
• Potassium 342.7mg
• Total Carbohydrates 54g
• Dietary Fiber 1.5g
• Sugars 4.7g
• Protein 14g