The New York Times is a great source for recipes and food, and I kept the advice in their article on making the perfect risotto in mind as I prepared this recipe. Risotto is a romantic and delicate meal, and what could be more romantic than a champagne risotto? This month marks both the anniversary of meeting my husband as well as our wedding anniversary... I decided to prepare dinner at home and this felt perfect for a special cozy mid-week meal.
The recipe calls for
- 4 thin slices prosciutto
- 3 cups reduced-sodium chicken broth
- 12 asparagus spears, cut diagonally into 1-inch pieces
- 2 tablespoons butter, divided
- 1 shallot, finely chopped
- 3/4 cup Arborio rice or medium-grain white rice
- 3/4 cup Champagne
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
While shopping, I spotted a cheese I'd never tried - a Moliterno with Black Truffles - and decided to substitute it in the recipe for the Parmesan - (how could anything with black truffles be bad?)
For the champagne, I bought a 375mL bottle, which was the perfect amount to make the recipe with enough left over for two glasses to toast the occasion
To make the risotto, as per the NYT article, patience is your #1 ingredient - as long as you follow the recipe, pay close attention to your rice and add the heated broth incrementally as it absorbs, you will end up with perfectly creamy but not mushy rice... So delicious!
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