Text 15430, 64 rader
Skriven 2011-09-07 05:05:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 291
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Champagne Risotto
 Categories: Rice, Wine, Pork, Poultry
      Yield: 2 servings
 
      4    Thin slices prosciutto
      3 c  Chicken broth
     12    Asparagus spears; cut
           - diagonally in 1" pieces
      2 tb Butter, divided
      1    Shallot; fine chopped
    3/4 c  Arborio rice or medium-grain
           - white rice
    3/4 c  Champagne
    1/4 c  Fresh grated Parmesan
    1/4 ts Salt
    1/2 ts Fresh ground black pepper
 
  Recipe courtesy Giada De Laurentiis
  
  Preheat the oven to 450øF/230øC.
  
  Place the slices of prosciutto on a lightly greased baking
  sheet. Bake until the prosciutto slices are almost
  completely crisp, about 6 to 8 minutes. The slices will
  crisp up even more as they cool. Reserve for garnish.
  
  In a medium saucepan, bring the chicken stock to a boil.
  Reduce heat to a simmer. Blanch the asparagus in the chicken
  stock for 2 minutes. Remove the asparagus with a slotted
  spoon. Set the asparagus aside and keep the chicken stock at
  a low simmer.
  
  In another medium saucepan, melt 1 tablespoon of the butter.
  Add the shallot and cook until tender, about 3 minutes. Add
  the Arborio rice and stir to coat in the butter. Continue
  toasting the rice, stirring constantly, for about 3 minutes
  more. Add the Champagne and simmer until the liquid has
  almost evaporated, about 3 minutes. Add 1/2 cup of the
  simmering broth and stir until almost completely absorbed,
  about 2 minutes. Continue cooking the rice, adding the 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 firm to the bite and the
  mixture is creamy, about 20 minutes total. Remove from the
  heat. Gently stir in the asparagus, remaining butter,
  Parmesan, salt, and pepper. Spoon the risotto into serving
  dishes and garnish by breaking the crisp prosciutto into
  smaller pieces over the top of the risotto.
  
  Serve immediately.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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