ROMANTIC RISOTTO by Camille Aubray

Ingredients:

1 cup rice

2 shallots, chopped fine

2 tablespoons of olive oil

1/2 cup of champagne or white wine

2-3 cups of low-salt chicken stock and/or water

1 cup of finely grated parmesan cheese

1 tablespoon of sweet butter

fresh pepper

sea salt

fresh parsley

Make it:

Heat the olive oil in a heavy or cast iron pot and add shallots, sautéeing until translucent but not brown. Add rice, then with a spatula move it till coated with oil. After rice has sautéed for several minutes, add champagne or wine and turn up the heat to high. Keep rice moving as the wine evaporates so that it doesn't stick.

Add a cup of low-salt chicken stock or water after the wine has evaporated, turn down the heat to low, and with a spatula make sure that none of the rice is stuck. Cover the pot, and let the rice simmer on low.

Check it regularly to make sure that the rice isn't sticking and stand by with another cup or two of stock or water to add a little at a time as needed until the rice is tender, about twenty minutes.

Once tender, add some gratings of fresh pepper and a pinch or two of sea salt, then a tablespoon of sweet butter and mix in, then add the parmesan and mix, then remove from heat and leave covered.

Toss in some minced fresh parsley and serve immediately. It's nice with a salad or peas on the side.

Camille Aubray is the author of THE GODMOTHERS https://www.amazon.com/Godmothers-Novel-Camille-Aubray/dp/0062983695 and COOKING FOR PICASSO https://www.amazon.com/Cooking-Picasso-Novel-Camille-Aubray/dp/0399177663 .

All Text and Pictures here are under copyright ©CamilleAubrayLLC