Let's pop some bubbley!

Risotto is a labor of love... lots of stirring, and adding liquid, and more stirring. But once the creamy texture forms, and the smell of parmesean cheese is oozing from the pan, it makes it all worth while!

After our wedding in May, I found myself starring at 5 bottles of champagne... 4 were gifts, 1 was leftover from my bridal shower. I quickly went on a hunt to find recipes in which I could put some of the champagne to good use (I didn't use all of it, of course... I had to save some to sip out of the beautiful Tiffany flutes we were given :)). I adapted this recipe from allrecipes.com and it was a huge hit with our dinner guests! I added the asparagus for a bit of bite and color & some mushrooms too (to be able to tell myself it had veggies in it!!).

Enjoy :)

Champagne and Asparagus Risotto

Ingredients

8 thin slices prosciutto

6 cups reduced-sodium chicken broth

24 asparagus spears, cut diagonally into 1-inch pieces

portobello mushrooms

4 tablespoons butter, divided

2 shallots, finely chopped

1 ½ cup Arborio rice or medium-grain white rice

1 ½ cup Champagne

½ cup freshly grated Parmesan

½ teaspoon salt

1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Risotto...

is a labor of love! ;)

I made this risotto dish a few weeks back for Mr. Tana-Licious and my Mom for supper. It was creamy and wonderful! I would omit the thyme next time because frankly, I'm not a huge fan. Other than that, I would make it in a heartbeat!!

I served it with some simple grilled chicken and sliced almonds.

Enjoy :)


Cauliflower Risotto with Brie & Almonds



Ingredients:
4 cups reduced-sodium chicken broth or vegetable broth
2 1/2 cups water
3 thyme sprigs, plus 1 teaspoon leaves
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
1 1/2 cups Arborio rice
1/3 cup dry white wine
5 ounce Brie, rind discarded, cut into small pieces
1/3 cup sliced almonds

Directions:
Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.