Risotto With Strawberries And Champagne

Risotto With Strawberries And Champagne

Recipe By : Cooking Live Show

CL8925

1 Preparation Time :

Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method -- -- --

1 shallot -- chopped finely

1 tablespoon extra virgin olive oil

1 pound carnaroli rice

2 quarts vegetable broth -- hot

1 pint strawberries -- quartered

1 teaspoon fresh chervil -- chopped

1 cup champagne

1 tablespoon unsalted butter

1 tablespoon freshly grated parmigiano-reggiano

In a heavy saucepan, heat the olive oil and saute the shallot until it

is transparent. Add the rice and lightly toast it for 2 minutes,

stirring constantly. Pour in 2 cups of the hot vegetable broth, and cook for 12 minutes. Stir continuously, making sure to scrape the

bottom of the pan. Add more broth as necessary, keeping the risotto

slightly liquid, not allowing it to dry out. Gently stir in the

strawberries, chervil and Champagne, and cook for another minute.

Remove from the heat, and add the butter and cheese, letting it sit

for 1 minute. Stir thoroughly but carefully, trying not to break up

the strawberries. Serve immediately.

6 to 8 first course servings - - - - - - - - - - - - - - - - - -