Champagne Rice Recipes

CHAMPAGNE RISOTTO

Champagne Risotto image

Provided by Giada De Laurentiis

Time 55m

Yield 2 servings

Number Of Ingredients 10

Ingredients

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 RICE

CHAMPAGNE RICE image

Categories Side Sauté Kid-Friendly Dinner Lunch Buffet Casserole/Gratin Fall Spring Summer Winter

Yield 4 4

Number Of Ingredients 7

Ingredients

Long grain rice
1 tablespoon unsalted butter
½ onion, thinly sliced and chopped
4 slabs of bacon cut in small slices
2 cups champagne
Chicken broth, sodium free or water
Salt and pepper

Steps:

In a heavy bottom pan melt the butter and add the onions. Cook for about 3 minutes and add the bacon. Cook until the onions are translucent and the bacon is starting to crisp up. Add a 1/3 cup of champagne to the pan and let it cook for a minute. Add the rice, stir well until all the liquid is absorbed by the rice. Add the remaining champagne, stirring and insuring it will not overspill as it may do to the effervescence of the champagne. Lower the heat, semi-cover with a lid and simmer for 15 minutes. Stir occasionally and add chicken stock if becomes too dry. Season with salt and pepper. Cook another 10 to 15 minutes or until the rice is cooked to desired doneness.

CHAMPAGNE RICE

CHAMPAGNE RICE image

Categories Side

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 large onion chopped
1 cup butter
2 cups vermicelli
3 cups white rice
4 cups chicken broth
2 cups champagne
Salt & pepper to taste

Steps:

Break up the vermicelli into small pieces ( I found a Wegmans soup pasta that was thin strands about 2" long, so used that and skipped the step to break up the pasta) Sauté in large pot until vermicelli is slightly browned. Add the remaining ingredients and stir together. Cook 15 minutes covered. Add toasted slivered almonds and simmer 5 more minutes

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

Ingredients

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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