Serve this dish with champagne.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Courseappetizer, side dish
Dietary Considerationappetizer, side dish
Taste and Texturebuttery, cheesy, creamy, rich, savory, winey
- 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
• 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