Tuesday, May 29, 2012

Brown Butter Carrot & Walnut Integrale Risotto

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. 


Enjoy!


*I received a sample box of Integrale rice from Marx Foods. Recipe, photos, and all related text are my own.

20 comments:

  1. I love risotto too and I have not had it with brown rice. This makes me want to try it because I do enjoy the nuttiness of brown rice. Thanks for sharing this recipe!

    ReplyDelete
  2. Oh yum! Risotto is my favorite to eat and to make. In fact, we had some this weekend that was awesome. But I will definitely try brown butter next time. Sounds amazing!

    ReplyDelete
  3. oh I adore risotto.... I've never seen this type!

    ReplyDelete
  4. I'm assuming the risotto rice you received is Arborio? Have not thought to do it with brown butter but it makes sense. It probably gives that nutty flavor like it did when I made my barley risotto. Great job!

    ReplyDelete
    Replies
    1. It's not Arborio - it's called Integrale (which roughly means "whole" in Italian) and is a brown rice. Whether or not it's species is Arborio or Canarolo I couldn't say - but it's not Arborio in the sense of white rice labeled as such.

      Delete
  5. Your opening paragraph is so inviting and just makes want to try this dish! The sweet carrots sounds like such wonderful pairing to the brown rice. Great job with the risotto challenge! Good luck Jessica! I'll be rooting for the both of us to move on to the next round :-)

    ReplyDelete
    Replies
    1. Thanks Susan! I hope we both move on, too!

      Delete
  6. I have never made risotto. But, I am literally drooling over your photos! Okay, you've convinced me! I need to knock this one off my foodie bucketlist!

    ReplyDelete
  7. Nice! This is going to be a fun contest. Good luck!

    ReplyDelete
    Replies
    1. Thanks Donna - all the entries look great. Good luck to you as well!

      Delete
  8. Hi! I also made my first "Integrale" risotto last week and really liked it. You can really taste the rice more!
    I just voted for you and hope you win! For the dessert risotto, there is a little café/restaurant in the town near me (I live in Northern Italy) where they serve a champagne-strawberry risotto! I never tried it but surely will!
    Have a day and good luck!

    ReplyDelete
    Replies
    1. Ciao Maude - grazie per la tua visita al mio sito!

      Delete
  9. I love the comforting sound of this risotto - really hope you get through to the next round. Voted!

    ReplyDelete
  10. I have never put carrots in a risotto. Silly me because this looks fantastic.

    ReplyDelete
  11. We love brown rice and have been experimenting with all kinds of grains other than white rice to make risottos like this. The cumin with carrots and walnuts in the mix here really sounds tasty.

    ReplyDelete
  12. This looks amazing I am gonna have to try this! Great photography!

    ReplyDelete
  13. This looks really good. I shy away from risotto cuz I always hear it's hard to make. I must try. This recipe is fabulous.

    ReplyDelete
    Replies
    1. Make it Kim! Risotto is *easy* - it's just time consuming. You can totally do it!

      Delete

I love reading your comments! If you have a question that requires a personal response please email me using the information located on the Contact page. Thank you for reading and happy cooking!