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 is a gluten free recipe with 2 servings. One serving contains 614 calories, 21g of protein, and 24g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. It works well as a rather pricey main course for new year eve. From preparation to the plate, this recipe takes roughly 55 minutes. A couple people really liked this Mediterranean dish. Head to the store and pick up arborio rice, salt, prosciutto, and a few other things to make it today. To use up the champagne you could follow this main course with the Champagne Cupcakes with Italian Buttercream as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

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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.

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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.

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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.

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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.

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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