Recipes

[luvmybichon]

I have gotten so many wonderful recipes from here. I wanted to share this one with all of you. This is a Giada De Laurentiis recipe. I have made it several times and it is delicious. I just use whatever sparklling wine I have on hand. I think even a white wine would work fine.

Champagne Risotto

4 thin slices prosciutto 3 cups reduced sodium chicken broth 12 asparagus spears, cut diagonally into 1 inch pieces 1 shallot, finely chopped 3/4 cup arborio rice 3/4 cup Champagne 1/4 cup freshly grated parmesan 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper

Preheat oven to 450 degrees.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6-8 min.

In a medium saucepan bring the chicken broth to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken broth for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken broth at a low simmer.

In another medium saucepan, melt 1 tablespoon of butter. Add the shallot and cook until tender, about 3 minutes. Add the rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes. 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 additionof broth to absord 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 heat. Stir in asparagus, remaining butter, parmesan, salt and pepper. Put in serving dish and garnish by breaking the prosciutto into smaller pieces over the risotto. Serve Immediately.