Burro Acido from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
When you make risotto, you traditionally cook golden shallot or onion in butter before you add the rice, but often it burns a little which changes the flavours. So I use this acid butter (that I le...
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Ingredients
- 500 g unsalted butter, softened
- 2 black peppercorns
- ¼ fresh bay leaf
- 1 golden shallot, thinly sliced
- 1 cup (250 ml) dry white wine
- 2 cups (500 ml) Chardonnay vinegar
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