Whole Foods: Champagne Risotto
Here’s a fun fact about me: I grew up just 10 minutes away from the world famous Korbel Champagne Cellars in northern California. When people come to visit and we go wine tasting, it’s one of my favorite places to start the tour. Champagne is such a fun treat but I will say that it’s not for everyone. Including my husband. He hates the stuff! But I find my ways to get it in the house so I can have a little bit every now and then. With New Year’s Eve, the most popular champagne holiday, just around the corner, this is a really fun dish to incorporate champagne even if you don’t drink!
Kelly @ Onceamonthmom.com
- 3 cups chicken or vegetable broth, homemade or organic
- 5 Tablespoons extra virgin olive oil
- 1 onion, organic, chopped
- 2 cloves garlic, chopped
- 1 cup arborio (risotto) rice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 split champagne or sparkling white wine (A split is a small bottle of champagne, typically found in a four pack it’s about 6 ounces)
- 1/2 cup parmesan cheese, grated
- 3 sprigs thyme
In a medium saucepan, heat the broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 15 minutes. Stir the cheese and thyme into the risotto and spoon generous portions onto plates.
Prepare as directed above. Let cool, divide among freezer bags and freeze until ready to serve. TO SERVE: Reheat in saucepan over medium to low heat. Or microwave until warm.
Servings: 2-4 servings
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