| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Shallot; chopped finely |
| 1 |
tb |
Extra virgin olive oil |
| 1 |
lb |
Carnaroli rice |
| 2 |
qt |
Vegetable broth; hot |
| 1 |
pt |
Strawberries; quartered |
| 1 |
ts |
Fresh chervil; chopped |
| 1 |
c |
Champagne |
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Freshly grated parmigiano-reggiano |
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.
Yield: 6 to 8 first course servings
Recipe by: Cooking Live Show #CL8925 Posted to MC-Recipe Digest V1 #693 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997
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