How's your new year going? I may have woken up hungover on Monday morning after a fabulous party with fabulous people the night before. Funny how that happens.
Somehow I was still able to make this risotto the next morning. OK, let's be honest. I made it in the afternoon.
Still, that is a testament to how easy this is to make. You may still have some leftover champagne hanging around your place. No? Well, this is a great excuse to keep the New Years celebrations going and pick up another bottle. You'll use most of the bottle to make the risotto so you don't need to break the bank when picking up some bubbly. With the remaining champagne, might I recommend sipping on a mimosa while making your risotto? I won't tell a soul.
For some reason, even though there are 3 cups of champagne in here, I didn't really think I'd be able to taste it. Uhhhh, that's not really how this works. You can definitely taste the champagne in this dish. It's quite tasty, but for some reason the flavor surprises me with each bite!
makes ~4 servings
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 yellow onion, diced finely
- 1 1/2 cups arborio rice
- 8 cups liquid: 3 cups champagne, 3 cups chicken broth, 2 cups water
- 1 cup finely shredded Parmesan cheese
- kosher salt and freshly cracked black pepper to taste
- Parmesan and herbs to garnish
1) Set a large saucepan over medium-low heat and add the olive oil and butter. Allow the butter to melt before adding the diced onion. Sprinkle the onions with salt. Let the onions cook until they are soft and translucent.
2) Next, add the rice to the pan. Stir the rice and allow to cook for 3-5 minutes. The rice will absorb the remaining oil and butter in the pan.
3) Pour in 1 cup of champagne and stir, making sure to get all the rice off the bottom of the pot. Turn the heat up to medium and stir the rice consistently. (Note: I don't stand at the stove and stir the entire time. I'll walk away for a minute or two to prep other things and come back to stir once again.)
4) Once the first cup of champagne has been mostly absorbed by the rice, add the 2nd cup of champagne. Stir consistently until the champagne is almost absorbed again, then repeat these steps with the 3rd cup of champagne.
5) Add the 3 cups of chicken stock using the same method in the step above.
6) If your rice is not yet done at this point, you can add up to 2 cups of water to allow the rice to continue cooking. Use the same method above, adding one cup at a time.
7) The rice will be done when the grain is al dente and there is still a bit of liquid in the pan.
8) Remove the rice from the heat and stir in the Parmesan cheese. Add salt and black pepper to taste. Serve warm and garnished with extra Parmesan and herbs if desired.
-- recipe very slightly adapted from Heather Cristo