Champagne Risotto Recipes

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CHAMPAGNE RISOTTO



Champagne Risotto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
  • In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
  • In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

CHAMPAGNE RISOTTO



Champagne Risotto image

Make and share this Champagne Risotto recipe from Food.com.

Provided by knitaholic

Categories     Medium Grain Rice

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

4 slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup arborio rice
3/4 cup champagne
1/4 cup fresh grated parmesan cheese
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 450 degrees.
  • Place slices of prosciutto on a lightly greased cookie sheet. Bake until prosciutto slices are almost completely crisp, about 6-8 minutes. Reserve for garnish.
  • In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the stock for 2 minutes. Remove asparagus with a slotted spoon. Set asparagus aside and keep stock at a low simmer.
  • In another medium saucepan, melt 1 Tbsp of butter. Add shallot and cook until tender, about 3 minutes. Add Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more.
  • Add Champagne to rice and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
  • Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto pieces into smaller pieces over the top of the risotto.
  • Serve immediately.

Nutrition Facts : Calories 583.3, Fat 17.9, SaturatedFat 10.3, Cholesterol 41.5, Sodium 690.8, Carbohydrate 72.2, Fiber 4, Sugar 2.6, Protein 19.5

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