Wednesday, June 9, 2010

Champagne risotto

What to do with leftover bubbly? (Such a frequent problem, I know.) One of my favorite ways to use up a half-bottle of the stuff, without drinking it, is champagne risotto. OK, technically, it's prosecco risotto--true Champagne, with a capital C, only comes from France. It can't be called Champagne if it's not French. Prosecco is the Italian version of the same beverage, cava is the Spanish version, and so on. I use the term champagne (small c) interchangeably. Any bubbly will do.

2 1/2 cups arborio rice
3 shallots, chopped (or 1 onion, but I prefer shallots)
3 cloves garlic, chopped
olive oil
4-5 cups chicken broth
2 cups champagne
½ cup heavy cream

Sauté shallots in olive oil until translucent. Add garlic and rice and sauté for 1-2 minutes. Add 1 cup of champagne and stir until almost all absorbed. Continue adding stock/broth in 1-cup amounts. Continue stirring and cook until almost done. Add champagne as last liquid and cook til done. Take off heat and stir in heavy cream.

Proscuitto and any sort of bitter green (or radicchio, or asparagus, or peas) would go very well in this, as would a good Parmesan cheese. As would some really nice fresh shrimp. Or mushrooms. Go crazy.

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