Risotto with strawberries and champagne

 
                  Risotto With Strawberries And Champagne
 
 Recipe By     : Cooking Live Show #CL8925
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    shallot -- chopped finely
    1      tablespoon    extra virgin olive oil
    1      pound         carnaroli rice
    2      quarts        vegetable broth -- hot
    1      pint          strawberries -- quartered
    1      teaspoon      fresh chervil -- chopped
    1      cup           champagne
    1      tablespoon    unsalted butter
    1      tablespoon    freshly grated parmigiano-reggiano
 
 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
 
 
 
 
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