February 21, 2011

Champagne Risotto with Artichoke Hearts and Baby Portobello Mushrooms

I made this incredible recipe over the weekend and it was amazing! Perfect for those doing a meatless Monday! It is also very versatile and ingredients can be changed to suit your preferences.

Champagne Risotto


8 cups chicken broth (may not use all, depends on rice)
2 cups Arborio rice
4 tbs olive oil, divided
1 1/2 pounds baby portobello mushrooms, sliced
1 9 oz. package of frozen artichoke hearts
2 shallots, diced
2 cloves of garlic, minced
1 cup Champagne
sea salt to taste
freshly ground black pepper to taste
1/3 cup butter
1/2 cup and 4 tablespoons freshly grated Parmesan cheese
A few sprigs of basil chopped


~Defrost artichoke hearts per package directions.
~In a saucepan, warm the broth over low heat.
~Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook for about 1 minute. Add mushrooms and cook until soft, about 2-3 minutes. Add artichoke hearts and toss. Season with salt and pepper. Remove mushrooms and artichoke hearts and their liquid, and set aside.
~Add 2 tablespoons olive oil to skillet over medium-high heat. Stir in shallots. Cook for 1 minute. Add rice, stirring to coat with oil, about 2-3 minutes. When the rice has turned a pale, golden color, pour in champagne, stirring constantly until the champagne is fully absorbed. Add a 1/2 cup chicken broth to the rice, and stir until the chicken broth is absorbed. Continue adding chicken broth 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is al dente. Takes approximately 20 minutes. (Note: I did not use entire amount of broth but depending on your rice, you may need to)
~Remove from heat, and stir in mushrooms and artichoke hearts along with their liquid, butter, and Parmesan. Season with salt and pepper to taste.
~Garnish with remaining Parmesan cheese and chopped basil

Serves 4


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