Posted on December 21 2014
Hey There Pretty Birds,
Call us creatures of habit, but we love risotto for the holidays, especially if it’s made with bubbly. Do you remember the Champagne and Shrimp Risotto that Gnam Box, Eva Fontanelli and I made on Tamu’s Cafe for New Year’s Eve 2013? That turned out so well that we decided to make it again, this time without the shrimp and garnished with yummy seasonal pomegranate.
Here’s what you need:
350 gr of Carnaroli Rice
50 gr of butter
60 gr of onion
100 gr of Parmesan Cheeese
500 ml of vegetable broth
50 ml of Champagne
Here’s how you make it:
First, put the butter in a pan, add the onion and cook until brown.
Pour the rice in the pan and let it toast for a couple of minutes, stirring with a wooded spoon.
Now add the Champagne; stirring the rice constantly, so that it doesn’t stick to the bottom of your pan, and, if necessary, add a couple of spoons of vegetable broth to help keep the risotto moist.
Before the risotto is fully cooked, turn off the flame and stir in the remaining butter and Parmesan until it takes on a nice and creamy texture.
Serve the Champagne Risotto immediately with a flute of the same champagne you used for cooking.
We used a baking form to give our risotto its shape.
We found this recipe on Odd Mag.
Xo, Team ATPB