https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Champagne_Risotto_for_Two 2026-04-04T04:40:13Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Champagne_Risotto_for_Two&diff=2288&oldid=prev 2011-11-16T03:57:45Z

<p>Created page with &#039;{{RecipeSummary |PrepTime=15 min |CookTime=20 min |Source=&#039;&#039;Feast - Food to Celebrate Life&#039;&#039; by Nigella Lawson (pg 116) |Yield=2 servings |Rating=Very good }} === Ingredients ===…&#039;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=15 min<br /> |CookTime=20 min<br /> |Source=&#039;&#039;Feast - Food to Celebrate Life&#039;&#039; by Nigella Lawson (pg 116)<br /> |Yield=2 servings<br /> |Rating=Very good<br /> }}<br /> === Ingredients ===<br /> * 1 small stick of celery, 1/4 cup when chopped<br /> * 2 leeks, 1 cup when white part is chopped<br /> * 3/4 stick unsalted butter<br /> * 1 1/2 c champagne<br /> * 1 t olive oil<br /> * 3 c chicken (or vegetable) stock<br /> * 1 1/3 c carnaroli or arborio rice<br /> * 1/4 c Parmesan, grated<br /> * ground white pepper<br /> <br /> === Preparation ===<br /> Chop the celery and the white part of the leeks very finely. Melt 1/2 stick of the butter with the oil in a wide saucepan and cook them gently until softened. In another saucepan, pour in 1 coup of the champagne and all of the chicken stock, and keep on a very low simmer near your risotto.<br /> <br /> When the vegetables are soft, tip in the rice and turn in the oil until slicked and glossy. Turn up the heat, pour in the remaining 1/2 coup champagne and, stirring all the time, let it be bubblingly absorbed.<br /> <br /> Turn down the heat slightly but not too low, and keep adding ladles of champagney stock, letting one ladleful be absorbed before adding the next, stirring all the while.<br /> <br /> Once the rice is cooked, 18-20 minutes should do it, stop, even if you&#039;ve got some stock left over. Equally, if the rice has absorbed all the stock and yet needs further cooking (both happen) add a little more, or if it&#039;s just a very little more you think you need, boiling water will do.<br /> <br /> Off the heat, beat in the remaining butter and the Parmesan. Season with a good grinding of white pepper if possible to keep it looking pure and unspeckled.<br /> <br /> [[Category:Side Dish]]<br /> [[Category:Risotto]]<br /> [[Category:Very Good]]</div>

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