Gourmet Champagne Risotto

This champagne risotto is almost ethereal and would satisfy the most difficult gourmet. We prefer the 'ordinary' variety of mushroom. Porcini or shiitake would overpower the delicate champagne taste of this dish.

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, roughly chopped
• 1 1/2 cups arborio rice
• 3 - 4 cups beef broth
• 1/2 teaspoon crumbled saffron
• 1 1/2 cups champagne
• 8 ounces sliced mushrooms
• 1 tablespoon minced parsley
• Freshly milled black pepper
• 1 tablespoon butter
• 2 tablespoons grated parmigiano cheese

METHOD

In a 4 quart Dutch oven, heat oil and butter. Add onion and cook over medium heat until onion is translucent.

Add rice, stirring to coat each grain. Cook, stirring, for five minutes. Add 1 cup beef broth and crumbled saffron. Cook rice, stirring, until broth is almost absorbed.

Pour in half the champagne. Continue to cook over medium heat, stirring frequently. When almost absorbed, add the rest of the champagne. Add sliced mushrooms.

Continue to add broth in small amounts until rice is tender, about 30 to 40 minutes from the first addition of liquid.

Stir in minced parsley and freshly milled pepper. Add the additional tablespoon of butter and parmigiano cheese and whisk well with a fork for two to three minutes. This final mixing will give a creamy texture to the risotto. Taste for seasoning, adding salt and pepper to taste.

Serves 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Alison Binkerd for Debbie Farrell

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