Champagne Risotto (with variations)

Ok so this is delicious and well worth the time it takes to cook - this is also better as a weekend meal when you have ample time to cook as it takes about an hour and a half if not more. I made my own version of Giada's recipe for this and I am pretty much in love with it whenever I eat it. Another Plus is that it is Gluten free (love you JMac!)

Four servings ish

• 3/4 cup or more Arborio rice (the more rice the longer you must cook - adjust remaining ingredients accordingly)
  
• 1 Box Chicken broth warm
• 1/2 pound Asparagus - sliced into one inch pieces and blanched in chicken stock or independently steamed
  
• Frozen green peas - as many as you want - I use about a half a bag
• 1/2 pound Mushrooms -sliced
• 2 tablespoons Butter
• Champagne (or cava or proseco) - can sub other white wine if necessary - 2 cups
  
• Couple handfuls of Parmesan and Pecorino cheese shredded
• Salt /pepper
• 5 or more shallots chopped or sliced thin
  
• 2 garlic cloves
• Fresh Basil torn

In small saucepan boil the asparagus in the chicken broth for a few minutes (remove asparagus and set aside) and turn the chicken broth down to the lowest setting. Meanwhile, melt butter and a little olive oil in pan add in shallots and garlic. Sprinkle with a touch of salt and cook until glassy. Add the rice and toast, stirring until it is translucent. Add about a cup and a half of the champagne and stir until absorbed. Repeat. Then add the chicken broth (make sure to keep broth on low setting) in half cup portions, stirring until absorbed then add more. Repeat several times. Once it gets a little more done I usually taste it and add champagne or chicken broth accordingly to your tastes. In a pan on the back burner sauté the mushrooms in some butter or oil and a touch of red wine, sherry or soy sauce and then drain and add to set aside with asparagus. Once the risotto has reached the desired texture – add salt and pepper to taste, about a quarter inch of butter, one or two handfuls of Parmesan cheese, reserved veggies, and the frozen peas and stir to mix up. Garnish with basil (if you have any – if not it is fine) a fresh sprinkle of cheese. Eat!

Can add crispy prosciutto or shallots for crunch if you would like it. Excellent served with Parmesan, Basil, Panko crusted chicken (I bake it) or with a piece of seared salmon. I generally crust the salmon for texture if I am serving it.

Leftovers can be used to make risotto cakes or risotto balls (arancini) add egg to bind then if making a risotto cake (crust or not) either bake or pan fry them. For arancini shove a little cube of mozzerella into the center after forming a ball - roll in seasoned bread crumbs and fry. You may be able to bake these but I have never tried it.

I am also considering stuffing risotto and a bit of cheese into swiss chard and baking it, then serving with under-baked tomatoes. I will let you know how that goes =) That is if I ever have any leftovers...