Champagne Risotto

Name: Champagne Risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters Arborio rice or medium-grain white rice; 12 asparagus spears, cut diagonally into 1-inch pieces; 1 teaspoons freshly ground black pepper; 2 Tbsps butter, divided; 177 milliliters Champagne; 710 milliliters reduced-sodium chicken broth; 59 milliliters freshly grated Parmesan; 4 slices thin slices prosciutto; 0 teaspoons salt; 1 shallot, finely chopped

Champagne Risotto might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains around 21g of protein, 24g of fat, and a total of 614 calories. This recipe serves 2. It will be a hit at your new year eve event. This recipe is typical of Mediterranean cuisine. Head to the store and pick up champagne, butter, chicken broth, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Place the slices of prosciutto on a lightly greased baking sheet.

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Prosciutto

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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.

Ingredients you will need

Prosciutto

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Oven

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.

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Chicken Stock

Asparagus

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Sauce Pan

Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

Ingredients you will need

Chicken Stock

Asparagus

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Slotted Spoon

In another medium saucepan, melt 1 tablespoon of the butter.

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Butter

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Sauce Pan

Add the shallot and cook until tender, about 3 minutes.

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Shallot

Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more.

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Arborrio Rice

Butter

Rice

Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes.

Ingredients you will need

Champagne

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.

Ingredients you will need

Broth

Rice

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.

Ingredients you will need

Prosciutto

Asparagus

Parmesan

Butter

Pepper

Salt

Serve immediately.

Equipment

Ingredients

Servings:

177milliliters

Arborio rice or medium-grain white rice 12

asparagus spears, cut diagonally into 1-inch pieces 1teaspoons

freshly ground black pepper 2Tbsps

butter, divided 177milliliters

Champagne 710milliliters

reduced-sodium chicken broth 59milliliters

freshly grated Parmesan 4slices

thin slices prosciutto 0teaspoons

salt 1

shallot, finely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Caposaldo Chianti. Reviewers quite like it with a 5 out of 5 star rating and a price of about 13 dollars per bottle.