Burro Acido

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 learnt from Gualtiero Marchesi), which keeps the flavour of the onion without actually having pieces of onion in the risotto. I use it at the end when we mantechiamo the risotto, so it doesn’t change the flavour but gives the necessary acidity to cut through the richness of the risotto itself