Champagne wishes and risotto dreamsEssentially, you simply reduce the level of stock in the recipe by about a cup. The champagne should be the first liquid you add after you've sauteed the arborio with onions or garlic or shallots or whatever you've decided to use. You'll deglaze the pan with about 8 ounces of it, and then immediately turn the heat almost all the way down. Once the wine evaporates, you can just continue slowly stirring in hot stock until the grains are tender. The champagne alters the taste and texture of the finished dish in a subtle but remarkable way, and as far as adding additional flavors, you can't go wrong with truffles. But here's how I fell in love with champagne risotto: try garnishing the finished dish with with thinly sliced strawberries and a generous drizzle of brown butter. |
Artical Related:
Halloween Ladyfingers
Why steal a truck full of broccoli?
Food Porn: Arancini
Copper River salmon season is almost here
Food Porn: Basil, Lime and Brie Puff Pastry
