Risotto With Strawberries And Champagne

Recipe Ingredients

1		Shallot - chopped fine
1 tablespoon	15ml	Extra-virgin olive oil
1 lb	454g / 16oz	Carnaroli rice
2		Vegetable broth - hot
1		Strawberries - quartered
1 teaspoon	5ml	Fresh chervil - chopped
1 cup	237ml	Champagne
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Freshly-grated Parmigiano-Reggiano

Recipe Instructions

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.

This recipe yields 6 to 8 first course servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Odette Fada, Chef at San Domenico, New York City - From the TV FOOD NETWORK - (Show # CL-8925)

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