Before I begin, I want to show you a glimpse of the recipe I’m about to share with you. But we’ll get to this in a minute.
But first…will you feast your eyes on this? This is brand new from Land O’Lakes, and I almost can’t talk about it without tears welling up in my eyes.
It’s Land O Lakes® European Style Super Premium Butter …and in a word? It is a treat. It has higher milkfat than regular butter, which makes for a slightly different tasting experience—it’s extra-creamy and flavorful. The first time I tried this glorious new product, I smeared it on a saltine cracker…and my, oh my, did I enjoy every single bite.
I mean bites. (Okay, so I went through a few saltines that day!)
When it came to cooking with it for the first time, I knew I wanted to make something super special. I had just made a batch of chocolate chip cookies with browned butter in the dough, and that’s when I had the idea for this super scrumptious recipe. Start by putting a stick of the European butter into a large skillet over medium heat. (I used nonstick because it works really well when it comes to browning butter.)
Let it melt completely, then gently swirl it around in the pan a bit and let it continue to heat.
Slowly, but surely (within a minute or so), a foam will form on top and you will start to see a hint of golden color developing. Keep swirling/moving the butter in the pan gently…
Until you can see that the butter under the foam has turned a nice deep golden color. Don’t let it go too long, as it can burn quickly! But definitely give it a chance to brown, because that’s when the nice, nutty flavor happens.
Pour half of the butter into a bowl or ramekin and set aside. Return the same skillet to the stove over medium heat. (Don’t clean the pan!)
Throw in some Brussels sprouts!
Immediately toss them around in the pan and start the cooking process. You’ll see the browned butter that was left in the pan, because it will stick to the sprouts. Heaven!
Cook the sprouts in the pan, stirring occasionally, until they’re slightly tender, about 8 minutes. Then pour them on a plate and set them aside. Note that you will probably be tempted to snack on about twelve of the sprouts during the rest of the recipe. This is normal.
Return the same pan to the stove. Add some onions, garlic and 1 tablespoon of the browned butter. Stir them and cook them for a couple of minutes, until they start to soften.
Then pour in the Arborio rice…
And stir it around to combine it with the onions and garlic.
Now it’s time to start adding broth! If you’ve made risotto, you know full well that it is a gradual process that can’t be rushed. And if you’ve eaten risotto…you know that in the end, it’s totally worth it!
Add a cup of warmed broth.
And stir it gently as the rice absorbs the broth, which takes 2 to 3 minutes. Once you can’t see any more liquid in the pan…
Add another cup of broth!
Stir it until it’s absorbed, then repeat the pattern of adding broth, stirring until it’s absorbed, and so on.
Within 20 to 25 minutes or so, most all of the broth will be absorbed into the rice and the pan will look like a miracle.
But just you wait ‘enry ‘iggins!
At this point, add whatever fresh herbs you like. I had fresh thyme, so I stripped off the leaves and threw them into the pan…
And stirred them in.
But wait! There’s still more!
The Brussels sprouts go in now…
Along with the rest of the browned butter.
Yes. The browned butter. Adding it after the risotto’s all done really makes its flavor stand out.
And why not? A little Parmesan wouldn’t hurt.
Stir it around…and dinner is served!
This was utterly, magnificently, unbelievably delicious. I gobbled down every bite and had it for lunch the next day. A true celebration of butter…
And the perfect way to break in my new butter friend!
Here’s the recipe! I know you’ll love it.
Risotto with Brussels Sprouts and Browned Butter
Yield: 8 servings (4 cups)
Prep Time: 15 minutes
Total Time: 1 hour
1 stick Land O Lakes® European Style Super Premium Butter
2 cups trimmed and halved Brussels sprouts (about 1/2 pound)
1 cup Arborio rice
4 cups warm, low-sodium chicken broth
1 medium onion, finely diced
3 cloves garlic, minced
Salt and black pepper
1 to 3 teaspoons fresh thyme leaves, or any fresh herbs
Fresh grated Parmesan cheese
Heat a large, high-sided skillet (nonstick is best) over medium-low heat. Add the butter and allow it to melt completely. Continue letting it heat to a very gentle bubble, swirling the pan to keep it from burning. Continue heating the butter until it starts to brown: you’ll see lovely golden solids in the bottom of the pan and the liquid will be a deep golden brown. Pour half the browned butter into a heatproof bowl and set it aside.
Add the Brussels sprouts to the pan and increase the heat to medium. Sauté, stirring occasionally, for 8 minutes, or until slightly tender. Remove them from the pan and set them aside.
Add the onion and garlic and 1 tablespoon of the browned butter to the skillet and stir, cooking for 3 to 4 minutes, until translucent and golden. Add the rice and stir for 1 minute. Add 1 cup of the warm broth, stirring while it absorbs. Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20 to 25 minutes. When the rice is tender but still has a slight al dente bite to it, stir in Brussels sprouts, thyme, salt, pepper and the remaining browned butter.
Sprinkle with Parmesan cheese and serve!
Ree Drummond, The Pioneer Woman, has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is
sponsored by Land O'Lakes.