Brown rice risotto is not a phrase you hear uttered very often. It is, however, a deliciously nutty alternative to arborio rice with the same toothsome, al dente quality. Paired with earthy sweet carrots, rich walnuts and brown butter this Integrale Risotto makes for a wonderful spring risotto dish, equal parts virtuous and decadent.
Risotto and I have a long history together. I first fell in love with the slow, methodical process of making risotto while living in Italy. I was impressed with the versatility of this humble dish and loved trying different recipes in various cities such risotto ai frutti di mare (seafood risotto) on the coast or the classic saffron infused risotto Milanese in Milan. Risotto for me is a comfort food - albeit the most elegant comfort food out there - and was the first dish Thom ever cooked for me (smart man!). As you know, that love affair continues as well.
I'm very pleased to be participating in my second Marx Foods challenge: the Integrale Gauntlet. Each blogger in the competition received* a sample of the Integrale risotto rice and was challenged to create a savory risotto recipe. If we make it to the next round (hint, hint, vote for me, please) we will create a dessert risotto recipe.
Brown Butter Carrot & Walnut Integrale Risotto ~ serves 2
2 oz butter
2 cups carrots, halved and chopped into uniform pieces
1 teaspoon cumin
1/4 cup celery, finely diced
1/2 cup onion, finely diced
3/4 cup Integrale Risotto
1/2 cup dry white wine
1.5 cup vegetable stock
1/2 cup finely grated carrot, lightly packed
1/2 cup walnuts, toasted and chopped
1/4 cup parsley, minced + more for garnsih
salt & white pepper to taste
parmesan, for garnish
Brown the butter in a sauce pot or stock pot over low to medium-low heat, taking care not to burn it. Pour browned butter into a dish and reserve for later use.
Sauté chopped carrots in the sauce pot dust with cumin as they cook. Cook until carrots are just tender when pierced with a knife; about 5-7 minutes. Remove carrots from pot.
Add back the browned butter along with the finely diced shallots and celery. Season with a large pinch of salt to help release the shallot's juices. Sauté until translucent and add the Integrale rice. Stir to coat the rice completely in the buttery shallots and celery. Toast the rice for 2-3 minutes until it begins to release a nutty aroma which should be detectable behind the aromas of butter and cumin. Deglaze the sauce pot with the half cup of white wine and let simmer until au sec. After the wine has evaporated add the vegetable stock, a half cup at a time. Let reduce until au sec between each addition.
Once the rice is cooked stir in the parsley, the chopped, toasted walnuts, and the fresh grated carrot. Combine well and adjust seasoning to taste.
Serve hot with a generous garnish of parmesan cheese and a glass of wine. Always with a glass of wine.
*I received a sample box of Integrale rice from Marx Foods. Recipe, photos, and all related text are my own.