Brown Butter & Caramelized Shallot Risotto
35 min
Veggie
59765
For 2 Portions
250 g
Arborio rice
120 ml
white wine
24 g
Parmesan
8
shallot
6 leaves
sage, fresh
1
lemon
950 ml
vegetable broth
70 g
butter
2 pinch(es) of
nutmeg
2 tsp
sugar
2 tsp
red wine vinegar
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Peel and halve ¾ of the shallots (3 shallots p.p.), keeping the root intact.