Butter in Risotto

I have this great risotto recipe. The taste is out of this world and you can build upon it by adding butternut squash, pancetta, spinach, etc. but I think the amount of butter is just way too high...

90 grams unsalted butter 3 tablespoons minced onion 100 grams arborio rice 60 ml white wine 1/2 liter warm chicken stock 15 grams grated parmesan Kosher salt and freshly ground black pepper Chopped parsley

Sweat the onion in 2 tbsp. of the butter. Add the rice and toast gently for 3 minutes. Add the wine and stir until it evaporates. Rehydrate with a ladle of chicken stock until it evaporates and the rice is bite tender, but not overcooked. Season with salt and pepper. Add the rest of the butter and the cheese. Stir to combine and garnish with chopped parsley.

How do I get the same flavor with less fat? How much fat is needed? Will replacing butter with olive oil work, or should I just cut back on the amount of butter?

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