Champagne Risotto
Sister-Friend's father taught her to make risotto and the two of us still get in arguments on the subject. Sister-Friend loves lots of garlic, while her father preaches moderation.

What is not debatable is that risotto must be eaten immediately -- this dish cannot sit and wait for other items to be completed. It's so rich, though, you can make a delicious meal just with a nice tart salad, some good bread, wine and the risotto ... "and thou!"

  • 1 cup Arborio rice
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 3 cups Chicken broth
  • 1/2 cup dry or Brut Champagne
  • 1/3 cup Parmesan cheese, grated

Keep broth heated in a saucepan or in the microwave. Melt butter and olive oil together. Stir in rice until well coated, opaque and pearl-like, 1 - 2 minutes. Begin to add broth to rice, 1/2 cup at a time. Stir constantly with a wooden spoon, wait until the broth is absorbed before adding more. The rice is done when it is tender, yet firm to the bite (al dente), 20 - 25 minutes. Remove from heat, stir in cheese, salt to taste. The rice will appear creamy and moist.
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Sister-Friend feels that recipes are gifts ... familiar recipes, in fact, are like friends, themselves. If you have a favorite recipe that you would like to share, please send it to CalypsoZ@swbell.net. Thank you!

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