Champagne Risotto

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Picture of Champagne Risotto Recipe 1 Video | Photo: Champagne Risotto Recipe
Rated 5 stars out of 5
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Total Time:
55 min
Prep
20 min
Cook
35 min
Yield:
2 servings
Level:
Intermediate
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Ingredients

  • 4 thin slices prosciutto
  • 3 cups reduced-sodium chicken broth
  • 12 asparagus spears, cut diagonally into 1-inch pieces
  • 2 tablespoons butter, divided
  • 1 shallot, finely chopped
  • 3/4 cup Arborio rice or medium-grain white rice
  • 3/4 cup Champagne
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon salt
  • 1/2 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.

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Newest Ratings and Reviews

Read all 151 reviews

  • on February 10, 2013

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    Very good! Great meal under 30 min, yes! It's a keeper for me.

    people found this review Helpful.
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  • on January 25, 2013

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    Delicious!! This was the first time I've ever made risotto and it turned out perfect. The only thing I changed was I used mushrooms instead of asparagus and I added an extra quarter cup of grated parmesan. Amazing! I'll definitely be making this again.

    people found this review Helpful.
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  • on December 29, 2012

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    This was fantastic! I used a Reisling instead of champagne. The asparagus didn't look very good at my store so I used really thin green beans. Like some of the other reviewers I roasted the green beans before hand with olive oil, salt, and pepper in a 375 degree oven for about 10-15 minutes. I had bacon on hand so I used that. It was so delicious!

    people found this review Helpful.
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