Skip to main content

Champagne Risotto with Chicken


Risotto is a dish that many people are intimidated to make on their own, and I admit I used to be one of those many people.  I do love Risotto though, but rarely get it when I go out because there's usually something about the recipe that I know I won't like (lots of mushrooms, shrimp, etc...) so I don't even bother.  Since I love it I was inclined to try my hand at it, fully prepared to fail.  I know, talk about a fantastic attitude, right?!  (said in a sarcastic voice).

Well, ye a little faith!  The first time I made it, I was hooked on homemade Risotto and knew I'd never be afraid of it again.  I have many Risotto recipes that I want to try, but I see Risotto as more of a "have every once in awhile" kind of dish.  It's easy enough to make all the time but I'm afraid it'll lose it's appeal.  Not sure why, but hey - it gives me something to look forward too, right?!

I decided to try this recipe (or combination of two essentially) because I had some champagne sitting around.  One of the original recipes called for the risotto with Scallops, but I'm not a seafood fan, and I couldn't pass this up so I subbed the scallops for chicken.  If you're a scallop fan I'd definitely imagine this would be a great meal since champagne and scallops go so well together (so I've heard!)

I added cream and it made the Risotto so luxurious.  This would make a great special occasion meal with a nice chicken, steak or fish side (without the chicken mixed in obviously.)

Champagne Risotto with Chicken

Ingredients:
2 Tablespoons butter
1 shallot, finely chopped
1 clove garlic, minced
3/4 cup arborio rice, or medium-grain white rice
1 cup dry champagne
2 1/2 cups low-sodium chicken broth
1/2 - 3/4 pound chopped grilled chicken
1 Tablespoon heavy cream
1/4 cup fresh grated Parmesan cheese
S & P to taste

Directions:
In a medium saucepan, bring the chicken broth to a boil, reduce heat and simmer.

In a large skillet, melt butter over medium heat.  Add the shallot and cook until tender, about 2-3 minutes.  Toss the garlic in with the onion about 1 minute in to the cooking to so it doesn't burn.  Add the rice and stir to coat in the butter.  Continue roasting the rice, stirring constantly, about 2 minutes.

Add champagne and simmer until most of the liquid evaporates, about 2 minutes.

Add 1/2 cup of the broth and stir until almost completely absorbed by the rice, about 2 minutes.

Continue cooking the rice, adding broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still al dente (firm to the bite).  About 20 minutes total.  Remove from heat.

Gently stir in heavy cream, cooked chicken, Parmesan and S & P to taste.

Source: adapted from Epicurious and Giada De Laurentiis





Comments

  1. How many servings does this recipe make would you say? Id love to try it tonight

    ReplyDelete
  2. Jennifer - its hard to say, because everyones version of a serving is different. There's only two of us in our house and based on how much we eat, and the fact that this is usually the only dish I serve when I make it, it makes 3 full-meal servings. If you were to pair with a side dish of some sort it would probably be great for 4 main course servings. If it were the side dish I'd say 6-8 side servings. Hope you enjoy it!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Classic Monkey Bread

For a few years I made monkey bread muffins for Christmas morning, and for some reason I got out of that habit. Then we had kids and I thought I'd get back in to it, but I didn't until recently. But I recently made classic loaf Monkey Bread and realized that it's just better than muffins. It's not like a loaf is any less "complicated" to make, or really tastes different, but there is something easier about it. And I haven't had a single loaf bubble over and cause a mess in my oven! I'm so happy to have brought this back in to our lives. Not that it takes long to put together or bake, but this is the perfect lazy weekend (or Christmas morning) breakfast. I have even started the process in advance before, by cutting the biscuits and measuring the sugar and cinnamon in a bag the night before. After all, the biscuit cutting is the most time consuming part. Wake, assemble, and voila! Do you have a big crowd to feed, or kids that devour sweets? Simply

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it