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Risotto with Champagne

Submitted by: Krystyna Vargas of Windber, PA | Date Added: 10 Nov 2009
Listed in: Side Dishes

12 oz arborio rice

2.5 oz butter

2 cups of champagne

2 tbs of heavy cream

2 scallions (finely chopped)

4 to 5 cups of beef broth

2 to 3 tbs parmiggian cheese

Salt

Pepper

Presentation:

8 oz white mushrooms (slices)

1 tbs butter

Champagne

Cook scallions in a saucepan with 2 tbs of butter until soft, about 30 seconds, medium heat.

Add rice to the saucepan, stir.

Drizzle with 2 cups of champagne and stir until champagne is absorbed.

Cook rice, adding broth until broth is absorbed (add about 1/2 cup at a time)

Stirring often for about 20-25 minutes before you take it from the heat, add heavy cream and parmiggian cheese.

Mix until creamy sauce starts to appear.

Serve each plate of risotto with mushrooms previously cooked in skillet with butter and a sprinkle of chamagne.

Serve with extra cheese, add salt and pepper to taste.