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
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
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.