Risotto mantecato al cognac con mandorle

Ingredients

Serves 4

300 grams Arborio rice

1 scallion

100 grams gruyere cheese, coarsely grated

1 small glass of cognac or brandy

40 grams natural almonds, finely chopped

40 grams butter

1,500 ml vegetable broth

parsley, finely chopped

salt

Directions

Peel and finely chop the scallion and sauté in a saucepan with half the butter and a small amount of broth for about 5 minutes or until soft. Stir in rice and cook for 2-3 minutes constantly stirring. Add  half of the cognac and let evaporate. Add enough broth to cover the rice and continue stirring. As the liquid is absorbed, continue adding a little broth at a time until the rice is al-dente, Turn off heat, and stir in cheese until melted. Place rice on serving dishes.

In the meantime, toast the chopped almonds in a frying pan with the rest of the butter. Heat the rest of the cognac in a small saucepan, light up and pour over rice. Serve immediately garnished with chopped almonds and parsley.

Rating: ★★★★★

Delicious, this is how risotto should taste.