Risotto with strawberries and champagne

1 Servings

Ingredients

Quantity Ingredient
1 Shallot; chopped finely
1 tablespoon Extra virgin olive oil
1 pounds Carnaroli rice
2 quarts Vegetable broth; hot
1 pint Strawberries; quartered
1 teaspoon Fresh chervil; chopped
1 cup Champagne
1 tablespoon Unsalted butter
1 tablespoon Freshly grated parmigiano-reggiano

Directions

In a heavy saucepan, heat the olive oil and saute the shallot until it is transparent. Add the rice and lightly toast it for 2 minutes, stirring constantly. Pour in 2 cups of the hot vegetable broth, and cook for 12 minutes. Stir continuously, making sure to scrape the bottom of the pan.

Add more broth as necessary, keeping the risotto slightly liquid, not allowing it to dry out. Gently stir in the strawberries, chervil and Champagne, and cook for another minute.

Remove from the heat, and add the butter and cheese, letting it sit for 1 minute. Stir thoroughly but carefully, trying not to break up the strawberries. Serve immediately.

Yield: 6 to 8 first course servings Recipe by: Cooking Live Show #CL8925 Posted to MC-Recipe Digest V1 #693 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997

Related recipes