Risotto With Champagne

Recipe Ingredients

1 oz	28g	Dried mushrooms
		(such as porcini - boletus, or cepe)
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Olive oil
1/4		Yellow onion - coarsely chopped
1 1/2 cups	240g / 8.5oz	Italian arborio rice - raw
3 cups	711ml	Chicken stock - fresh or canned
1 cup	237ml	Champagne or dry white wine
1/2 cup	118ml	Whipping cream
		Salt - to taste

Recipe Instructions

Soak the mushrooms in 1 cup of hot water until soft, about 1 hour. Drain and use the liquid for some other purpose, perhaps a soup stock. Do not use the mushroom water in the risotto because it will cover the flavor of the cream and wine. Chop the mushrooms.

Heat a 4-quart heavy saucepan and add the butter, oil, onions and mushrooms. Cook until the onions are clear, then add the rice. Stir carefully so each grain is coated with the oil.

In a separate pan bring the chicken stock to a simmer. Add 1 cup of the stock to the rice, stirring to ensure a nice creamy dish. Continue adding broth as it is absorbed.

When stock is absorbed add the champagne and continue to cook, stirring gently. When the rice is beginning to become tender add the cream and cook until the rice is tender but still a bit chewy.

Taste for salt and serve immediately. This recipe serves 4 to 6 as a first course.

Source:
Jeff Smith

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