← Back to Search Results Italian
champagne-risotto

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Serve this dish with champagne.

Yield : 6 servings

Ingredients

  • ¼ cup finely minced shallots
  • 4 tablespoons (½ stick) unsalted butter
  • 1½ cups rice, preferably Arborio rice
  • 1¼ cup brut (dry) champagne
  • 3 to 5 cups chicken broth, simmering
  • ¼ cup half and half
  • ½ cup freshly grated parmesan cheese, plus additional for the table

Directions

• 1. Saute the shallots in the butter in a 2-quart saucepan over medium heat until softened, about 5 minutes. Add the rice and cook over medium heat until the rice is opaque and pearl-like, about 3 minutes.

• 2. Add 1 cup of champagne and stir until it is completely absorbed. Then add the hot broth, ½ cup at a time, stirring constantly with a wooden spoon and waiting until the broth is absorbed before adding more. Continue adding broth ½ cup at a time until the rice is cooked but still al dente, or firm to the bite. (All the broth may not be needed.)

• 3. Add the remaining ¼ cup champagne and continue stirring until almost absorbed, about 2 minutes. Remove from the heat, stir in the half-and-half and the ½ cup Parmesan, and serve immediately. If desired, pass additional Parmesan at the table.


© 1991 Bonnie Tandy Leblang and Joanne Lamb Hayes
 

Nutritional Information

Nutrients per serving (% daily value)

384kcal (19%)
117mg (12%)
1mg (1%)
99mcg RAE (3%)
247mg
27mg
10g
2g
1g
47g
35mg (12%)
308mg (13%)
7g (37%)
13g (20%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-sweet-life The Sweet Life
by Kate Zuckerman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
american-masala American Masala
by Suvir Saran
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?