* Exported from MasterCook *
RISOTTO WITH CHAMPAGNE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian 1St Course
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz Dried mushrooms *
3 tb Butter
2 tb Olive oil
1/4 Yellow onion -- coarse-chop
1 1/2 c Raw Italian arborio rice
3 c Chicken stock **
1 c Champagne or dry white wine
1/2 c Whipping cream
Salt -- to taste
* Note: Cepe, boletus or porcini mushrooms.
** Either fresh or canned stock.
Soak the mushrooms in 1 cup of hot water until
soft, about 1 hour. Drain and use the liquid for some
other purpose, perhaps a soup stock. Do not use the
mushroom water in the risotto because it will cover
the flavor of the cream and wine. Chop the mushrooms.
Heat a 4-quart heavy saucepan and add the butter,
oil, onions and mushrooms. Cook until the onions are
clear, then add the rice. Stir carefully so each
grain is coated with the oil.
In a separate pan bring the chicken stock to a
simmer. Add 1 cup of the stock to the rice, stirring
to ensure a nice creamy dish. Continue adding broth
as it is absorbed.
When stock is absorbed add the champagne and
continue to cook, stirring gently. When the rice is
beginning to become tender add the cream and cook
until the rice is tender but still a bit chewy.
Taste for salt and serve immediately.
This recipe serves 4 to 6 as a first course.
Comments: Shall we talk about rich foods? In Italy
cream and champagne belong together, as this recipe
proves.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 08-26-1992 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 10-07-1995
Re-format for Meal Master by: Nancy Filbert
(*Prodigy ID# LRCE87A)
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