CHAMPAGNE RISOTTO
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
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
CHAMPAGNE RISOTTO (NIGELLA LAWSON)
Categories Pepper
Number Of Ingredients 9
Steps:
- Chop the celery and the white part of the leeks very finely. Melt ½ stick of the butter with the oil in a wide saucepan and cook them gently until softened. In another saucepan, pour in 1 cup of the champagne and all of the chicken stock, and keep on a very low simmer nearby to your risotto. When the vegetables are soft, tip in the rice and turn in the oil until slicked and glossy. Turn up the heat, pour in the remaining ½ cup champagne and, stirring all the time, let it be bubblingly absorbed. Turn down the heat slightly but not too low, and keep adding ladles of champagney stock, letting one ladleful be absorbed before adding the next, stirring all the while. Once the rice is cooked - 18-20 minutes should do it - stop, even if you've got some stock left over. Equally, if the rice has absorbed all the stock and yet needs further cooking - both happen - add a little more, or if it's just a very little more you think you need, boiling water will do. Off the heat, beat in the remaining butter and the Parmesan. Season with a good grinding of white pepper if possible to keep it looking pure and unspeckled.
CHAMPAGNE SHRIMP RISOTTO
Need a killer entrée that guests will rave about? Try restaurant-fare risotto with shrimp.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
- In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
- Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
- About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 125 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 1 g, TransFat 0 g
CHAMPAGNE RISOTTO WITH SCALLOPS
Provided by Pati D'Eliseo
Categories Champagne Cheese Rice Shellfish Valentine's Day Dinner Parmesan Seafood Scallop Winter Anniversary Bon Appétit Oregon Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.
SCALLOP RISOTTO WITH CHAMPAGNE
Make and share this Scallop Risotto With Champagne recipe from Food.com.
Provided by Derf2440
Categories Short Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mince green onions, separating white parts and tops, set aside.
- Place broth in a small saucepan, bring a simmer, do not boil.
- Keep warm over low heat.
- Coat a large saucepan with cooking spray, and place over medium heat until hot.
- Add butter and white parts of onions, cook until tender.
- Add rice, and cook 3 minutes, stirring constantly.
- Add champagne, bring to a boil.
- Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
- Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
- Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
- Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
- Rice will be slightly firm.
- Serve immediately.
More about "champagne risotto recipes"
CLASSIC CHAMPAGNE RISOTTO - THE PETITE COOK™
From thepetitecook.com
5/5 (1)Category Main CourseCuisine ItalianTotal Time 20 mins
- Melt one tablespoon of butter in a large skillet over low heat and sautée the onion for 2 minutes, until softened but not browned.
- Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed. Cook for about 15 min.
RISOTTO ALLO CHAMPAGNE (CHAMPAGNE RISOTTO
From memoriediangelina.com
CHAMPAGNE RISOTTO SERVED IN A PARMESAN WHEEL - YOUR …
From yourguardianchef.com
CHAMPAGNE RISOTTO - HEATHER CHRISTO
From heatherchristo.com
CHAMPAGNE RISOTTO | COOKSTR.COM
From cookstr.com
CHAMPAGNE & MUSHROOM RISOTTO - KITCHEN CONFIDANTE®
From kitchenconfidante.com
CHAMPAGNE RISOTTO - PASSION AND COOKING
From passionandcooking.com
CHAMPAGNE RISOTTO | GIADZY
From giadzy.com
CHAMPAGNE RISOTTO RECIPE | MYRECIPES
From myrecipes.com
Servings 4
CHAMPAGNE RISOTTO – BAKED IN THE SOUTH
From bakedinthesouth.com
CHAMPAGNE RISOTTO : RECIPES : COOKING CHANNEL RECIPE | GIADA DE ...
From cookingchanneltv.com
CHAMPAGNE AND LEEK RISOTTO WITH ROASTED SHRIMP
From stripedspatula.com
CHAMPAGNE RISOTTO – SIMPLE, EASY, AND DELICIOUS
From everybodylovesitalian.com
MUSHROOM & CHAMPAGNE RISOTTO RECIPE
From foodandthefabulous.com
CHAMPAGNE RISOTTO - ZAGLEFT
From zagleft.com
CHAMPAGNE RISOTTO RECIPE | GIADA DE LAURENTIIS | COOKING CHANNEL
From cookingchanneltv.com
CHAMPAGNE RISOTTO - FOOD NETWORK
From foodnetwork.co.uk
CHAMPAGNE RISOTTO - RECIPES
From waitrose.com
CHAMPAGNE RISOTTO | TASTE OF FRANCE
From tasteoffrancemag.com
I MADE A CHAMPAGNE RISOTTO USING MY LEFTOVER BUBBLY
From insider.com
CHAMPAGNE AND LEMON RISOTTO RECIPE WITH PHOTOS | POPSUGAR …
From popsugar.com
CHAMPAGNE PARMESAN RISOTTO – SALTERIEONE
From salterieone.com
CHAMPAGNE AND LEMON RISOTTO - GOLDEN GATE GALS
From goldengategals.com
CHAMPAGNE RISOTTO - THE REAL ITALIAN FOOD
From therealitalianfood.com
BAKED CHAMPAGNE RISOTTO WITH SCALLOPS - NO SPOON NECESSARY
From nospoonnecessary.com
CHAMPAGNE RISOTTO FOR TWO | COOKSTR.COM
From cookstr.com
CHAMPAGNE RISOTTO IS A PASTA & RICE MAIN DISHES BY MY ITALIAN …
From myitalian.recipes
CHAMPAGNE RISOTTO - INDULGE LIFE FULLY
From justatouchtoomuch.com
CHAMPAGNE RISOTTO RECIPE FOR NEW YEARS | RECIPES | ZIPPS LIQUOR
From zippsliquor.com
CHAMPAGNE RISOTTO – GIADZY
From giadzy.com
CHAMPAGNE RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
HERB BROWN BUTTER SCALLOPS WITH CHAMPAGNE RISOTTO.
From howsweeteats.com
CHAMPAGNE RISOTTO WITH SEARED SCALLOPS AND PEAS - COMFORTABLE …
From comfortablefood.com
EASY BAKED CHAMPAGNE RISOTTO - THE SEASONED MOM
From theseasonedmom.com
CHAMPAGNE RISOTTO - ELIZABETH KARMEL
From elizabethkarmel.com
CHAMPAGNE RISOTTO WITH WILD MUSHROOMS -- THE TRAVEL BITE
From thetravelbite.com
RISOTTO AND CHAMPAGNE | GLASS OF BUBBLY
From glassofbubbly.com
CHAMPAGNE RISOTTO RECIPE – EASY VEGAN VALENTINES DINNER
From abeautifulspace.co.uk
CHAMPAGNE RISOTTO RECIPE - JUST SHORT OF CRAZY
From justshortofcrazy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #side-dishes #rice #pasta-rice-and-grains #medium-grain-rice #number-of-servings
You'll also love