41049 roasted risotto champagne Recipes

seafood risotto, champagne-citrus beurre blanc, canola oil, skinless grouper fillets, kosher salt, freshly ground black pepper

salt, fresh ground pepper, celery salt, turkey, ready to cook, butter, onions, peeled, sliced, and coarsely chopped, thyme, marjoram, consomme, champagne (korbel or brut), flour

champagne mango, peeled and cubed, ripe avocado, peeled and cubed, vine tomato, diced, green onions, trimmed & chopped, several handfuls of baby romaine or other baby greens, olive oil, orange muscat champagne vinegar (from trader joe s, or similar), black pepper to taste, freshly ground

champagne vinegar, saffron threads, olive oil, oil-cured olives, pitted and finely chopped, preserved lemon, diced small, cracked black pepper, leg of lamb , trimmed of excess fat, olive oil, dried oregano, crumbled, chopped fresh oregano, lemon, juiced, salt, freshly ground black pepper, rosemary, garlic, thinly sliced, red wine

champagne, chilled, mint sprigs, sugar, lime juice, lime wedge

champagne, brown sugar, honey, dijon mustard, tarragon, boneless skinless chicken breasts

champagne, fruit puree (raspberry, passion fruit, blood orange, peach, pomegranate)

champagne vinegar, dijon mustard, canola oil, honey, water, salt, white pepper

paradise pineapple rum, champagne, grand marnier, grenadine , syrup, pineapple juice

champagne, chilled, vodka , top shelf, raspberry puree, fresh raspberries

champagne vinegar, champagne, minced shallot, roasted garlic, honey, salt, freshly ground black pepper, chives, canola oil, dijon mustard, roasted pears, butter, cinnamon

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

roasted garlic and sweet onion jam, champagne vinegar or 1/3 cup white wine vinegar, dijon mustard, canola oil or 1/2 cup peanut oil, dried thyme, chopped shallot, salt & freshly ground black pepper, baby arugula leaves, toasted pecans, roughly chopped, crumbled roquefort cheese

champagne vinegar, champagne, raspberry vinegar, shallot, minced, pink peppercorns, coarsely ground, black peppercorns, coarsely ground

champagne vinegar, champagne or sparkling wine, shallots, minced, minced fresh flat-leaf parsley, freshly ground black pepper

champagne, white sugar, strawberries, blueberries, fresh mint leaves (optional)

alaska salmon steaks or 4 (6 -8 oz) salmon fillets, champagne, fresh lemon juice, lemon zest, onion, peeled and thinly sliced, capers, fresh tarragon, salt and pepper, to taste