Brandy risotto

Ingredients

• 350 grice
• 1 smallonion
• as neededstock made with a stock cube
• ½ glassbrandy
• 150 gPhiladelphia cream cheese
• 50 ggrated Parmesan
• 1 knobbutter
• 2 tablespoons, as specified in the methodextra-virgin olive oil
• to tastesalt
• to tastepepper

Instructions

1. 1

   Prepare the onion

   Peel and rinse the onion, then slice it finely into julienne strips.

2. 2

   Soften the onion

   Heat two tablespoons of oil in a saucepan, add the onion and cook until lightly golden.

3. 3

   Toast the rice

   Add the rice and toast it for a couple of minutes.

4. 4

   Add the brandy

   Pour in the brandy and let the alcohol evaporate.

5. 5

   Season the rice

   Season with salt and pepper.

6. 6

   Cook with stock

   Cook the rice, adding the stock a little at a time and stirring as you go.

7. 7

   Finish the risotto

   Once the rice is cooked, add the Philadelphia in pieces, the Parmesan and the butter.

8. 8

   Stir and serve

   Mix thoroughly, then serve the brandy risotto.

What is brandy risotto?

Risotto is a northern Italian rice dish cooked gradually with stock, with frequent stirring to create a creamy consistency. This version adds brandy and finishes the rice with Philadelphia, Parmesan and butter.

The method keeps the familiar risotto rhythm of toasting the rice and adding stock little by little. Cream cheese gives this particular version a smooth, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 13g protein, 72g carbs, 19g fat.

The rice supplies most of the carbohydrates, while the olive oil, butter, Philadelphia and Parmesan contribute much of the fat. The cheeses also provide some protein; a side of vegetables or salad can balance the plate with freshness and extra fibre.

The rice and the toast

Rice choice: Risotto rice is ideal because it releases starch as it cooks, helping the dish turn creamy. Toast it for the stated couple of minutes before adding the brandy.

Cooking with brandy

Brandy: Add it after toasting and allow the alcohol to evaporate before you continue with the stock. This gives the rice time to take on its aroma without leaving the dish dominated by raw alcohol.

Adding the stock gradually

Stock: Add it a little at a time and stir as the rice cooks. This lets you follow the texture closely and avoid leaving the grains swimming in excess liquid.

Creamy finish and doneness

Finish: Stir in the Philadelphia, Parmesan and butter once the rice is cooked. The rice should be tender but still have a little bite; avoid cooking it until the grains lose their shape.

Timing and serving

Pacing: The recipe takes about 35 minutes in total, so have the stock ready before you start cooking the rice. Keep it close by so you can add it in small amounts without interrupting the process.

On the side: Serve the risotto as soon as it is mixed and creamy. A crisp green salad or simply cooked vegetables make a fresh counterpoint to its rich finish.

Recipe notes & tips

• Prepare the stock before adding the rice so it is ready to use gradually.
• Keep stirring while adding the stock to help the rice cook evenly.
• Let the brandy evaporate before beginning the gradual additions of stock.
• Add the Philadelphia in pieces so it is easier to mix through the hot rice.
• Taste the rice near the end of cooking to check that it is tender with a little bite.

Variations

• Fresh herbs: Stir in chopped parsley just before serving for a fresh note.
• Mushrooms: Cook sliced mushrooms with the onion for an earthier version.
• Extra pepper: Finish with freshly ground black pepper for a more pronounced seasoning.
• Vegetable side: Serve with steamed green vegetables to add colour and contrast.
• Cheese finish: Adjust the Parmesan to taste, while keeping in mind that it adds saltiness.

Common mistakes to avoid

• Adding all the stock at once: add it gradually so you can control how quickly the rice absorbs it.
• Skipping the toast: cook the rice for a couple of minutes in the onion and oil before adding brandy.
• Adding stock too quickly: pour in a little at a time and stir between additions.
• Stopping while the grains are hard: continue cooking with stock until the rice is tender but still has a little bite.
• Adding the finishing ingredients too early: wait until the rice is cooked before mixing in the Philadelphia, Parmesan and butter.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a saucepan with a splash of water or stock, stirring until hot; the texture will be softer than when freshly made.

Frequently asked questions