natanya's Notes:
Expand1 quart Chicken stock Ask a question about this ingredient
3 shallots, minced Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
4 tablespoons unsalted butter, divided Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1.5 cups Carnaroli or Arborio rice Ask a question about this ingredient
1 cup Champagne or other sparkling wine Ask a question about this ingredient
.75 cups grated Parmesan Ask a question about this ingredient
2 tablespoons heavy cream Ask a question about this ingredient
.25 teaspoons freshly ground pepper Ask a question about this ingredient
sea salt to taste Ask a question about this ingredient
shaved parmesan cheese (optional garnish) Ask a question about this ingredient
splashes white truffle oil (optional garnish) Ask a question about this ingredient
Bring the broth to a simmer in a medium saucepan and keep warm over low heat.
Ask a question about this stepHeat 2 Tbsp. butter and the olive oil in a separate medium saucepan over medium heat until the butter is melted.
Ask a question about this stepAdd the shallots and garlic and cook until softened, but not brown, about 5 minutes.
Ask a question about this stepStir in the rice and cook until it is well-coated with the oil/butter mixture and begins to turn translucent, about 1-2 minutes.
Ask a question about this stepAdd the champagne and simmer until all of the liquid is absorbed, about 3-5 minutes.
Ask a question about this stepAdd about 1 cup of the warm broth from to the rice and stir regularly until the liquid is absorbed, about 3-5 minutes. You’ll know the liquid is absorbed when you run your spoon through the rice and liquid doesn’t immediately fill the bottom of the pan. Repeat, adding broth 1 cup at a time, until the rice is al dente (cooked through but still firm), about 18-22 minutes. While you don’t have to stir the rice the entire time, you shouldn’t leave the rice unattended for more than a minute or two and do stir the rice frequently.
Ask a question about this stepCombine the Parmesan, heavy cream, and pepper in a bowl.
Ask a question about this stepWhen the risotto is done, remove the pan from the heat and stir in the cheese, cream, and pepper mixture long with the remaining 2 Tbsp. of butter. Add salt to taste. Garnish at will.
Ask a question about this stepSounds wonderful! I will make this and drink the rest of the champagne (since it's already open...).
I'm making this for Mr. T on Valentine's Day, no question about it . . . perhaps with those tasty-looking cutlets Merrill just posted. I'll test drive both before the Big Day, of course. Will probably serve one of this week's Broccoli/Rabe dishes on the side! And then finish the meal off right, with Lazy Mary's Lemon Tart. ;o) Yum!
Love bubbly so how could I not love this risotto?!