*  Exported from  MasterCook  *

                 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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