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    You are in: Home / Recipes / Champagne Risotto Recipe
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    Champagne Risotto

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    That is Dr House to you's Note:

    Leftover Champagne?

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in large heavy pan. Add shallots. Cook over low heat. Stir occasionally for 2 to 3 minutes until softened. Add rice and cook stirring constantly until grains are coated in butter.
    2. 2
      Carefully pour 2/3 of the champagne so it does not bubble over and cook over high heat, stirring constantly until the champagne is absorbed.
    3. 3
      Add stock a ladleful at a time, stir constantly and make sure that each addition has been completely absorbed before adding more. It should gradually become creamy and velvety and the stock should all be absorbed.
    4. 4
      When tender but with a bit of a bite, stir in the remaining champagne with the cream and cheese.
    5. 5
      Adjust your seasonings. Remove from heat, cover and let stand for a few minutes. Stir in Chervil. Garnish with truffle to enhance the flavor.
    6. 6
      Time is estimated.

    Ratings & Reviews:

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    Nutritional Facts for Champagne Risotto

    Serving Size: 1 (212 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 535.0
     
    Calories from Fat 290
    54%
    Total Fat 32.2 g
    49%
    Saturated Fat 19.9 g
    99%
    Cholesterol 107.5 mg
    35%
    Sodium 336.3 mg
    14%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.1 g
    4%
    Protein 10.2 g
    20%

    The following items or measurements are not included:

    light vegetable stock

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