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Sinclair Ferguson

Risotto With Champagne

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Frugal03	4	Servings

INGREDIENTS

1	oz	Dried mushrooms
		such as porcini boletus
		or cepe
3	T	Butter
2	T	Olive oil
1/4		Yellow onion, coarsely
		chopped
1 1/2	c	Italian Arborio rice, raw
3	c	Chicken stock, fresh or
		canned
1	c	Champagne or dry white wine
1/2	c	Whipping cream
		Salt, to taste

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.  Comments:
Shall we talk about rich foods? In Italy cream and champagne  belong
together, as this recipe proves.  Recipe Source: THE FRUGAL GOURMET by
Jeff Smith From the 08-26-1992  issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-07-1995  Recipe by:
Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 350 Calories From Fat: 263 Total Fat: 29.8g Cholesterol: 69.1mg Sodium: 683mg Potassium: 623mg Carbohydrates: 15g Fiber: 3.3g Sugar: 6g Protein: 8.6g