Champagne Risotto

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 2 tablespoons butter
• 2 shallots, finely chopped
• 1 1/2 cups risotto rice
• 1 1/4 cups champagne
• 3 cups light vegetable stock
• 2/3 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 2 teaspoons chervil
• salt
• fresh ground pepper
• black truffle, shavings garnish

Recipe

• 1 melt butter in large heavy pan. add shallots. cook over low heat. stir occasionally for 2 to 3 minutes until softened. add rice and cook stirring constantly until grains are coated in butter.
• 2 carefully pour 2/3 of the champagne so it does not bubble over and cook over high heat, stirring constantly until the champagne is absorbed.
• 3 add stock a ladleful at a time, stir constantly and make sure that each addition has been completely absorbed before adding more. it should gradually become creamy and velvety and the stock should all be absorbed.
• 4 when tender but with a bit of a bite, stir in the remaining champagne with the cream and cheese.
• 5 adjust your seasonings. remove from heat, cover and let stand for a few minutes. stir in chervil. garnish with truffle to enhance the flavor.
• 6 time is estimated.