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left-over champagne and chicken risotto

1 May 2011 by Dominic Franks

I think i’ve had my fill of cake…

… I know some of you make think this is a sin but if I see another slice of banana walnut loaf I may throw up… although saying that, when The Viking asked me what was for pudding the other day, like some scary Stepford Wife, I got up from the table, got out the scales, flour, eggs, sugar and bananas and made a loaf cake without even batting an eyelid… what’s wrong with me…? how come my leisure outfit of choice is an apron…?

mum came up for the Bank Holiday weekend and she brought a chicken for roasting with her (god bless… many peoples mothers bring chocolate or flowers… my mum comes with a chicken, two bottles of champagne and a quiche…) but we couldn’t get through it all and I knew, whilst wrapping it in foil for the fridge, exactly what I was going to do with it the next day… there’s something just so satisfying about a good, hearty, risotto… it fills you up with goodness and for me it filled a gap that has been gunked up with a lot of cake of late…

left-over champagne risotto


by the way, it’s the chicken that’s left-over, not the champagne… just ask mum who should know better… mother!

1 medium onion – finely chopped
half a leek – finely chopped
1 stalk of celery – finely chopped
5 or 6 chestnut mushrooms
2 cloves of garlic
400g of arborio risotto rice (roughly 100g per person)
1 glass of champagne (wine can be used but it’s not as fabulously decadent)
left over chicken – shredded
a handful of peas
2 pints of veg stock
some grated cheese – i used a strong cheddar, traditionally you would use Parmesan

– saute the onions, leeks and celery in butter and oil until tender, add the mushrooms and garlic and saute again until cooked, season.

– add the rice and shimmy it around the pan so that it soaks up the juices, pour in the champagne and let it soak into the rice.

– pour in the stock a little at a time, stirring until the stock is soaked up into the rice, keep going till the rice is tender and the stock is used up

– add the chicken and peas towards the end of the process, allowing enough time for the chicken to flavour the risotto slightly.

– grate in some strong cheese and the end

eat and of course, enjoy!

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Comments

  1. Luc Martin says

    1 May 2011 at 9:28 am

    I don't understand “Leftover Champagne”.

  2. Kate says

    1 May 2011 at 10:27 am

    Brilliant! What a right royal leftover recipe! Although perhaps the instructions should also include 'pour a generous glass of champagne. Drink. Pour another one. Also drunk. Repeat, until bottle finished'

    Happy bank holiday!

  3. From Beyond My Kitchen Window says

    1 May 2011 at 11:25 am

    I don't know Dom, once I open a bottle of champagne it goes pretty quick, but it would definitely be worth saving some for this risotto. It looks so yummy and the peas jump out and give nice color to the rice and chicken.

  4. Dom at Belleau Kitchen says

    1 May 2011 at 1:04 pm

    Yes yes yes you're all very clever!!! I think what I should have mentioned is that I opened the champagne specifically to use in the risotto, then drank it!!

  5. Choclette says

    1 May 2011 at 3:29 pm

    Champagne risotto – a dish to be savoured. Glad you clarified the drink issue, I was a little surprised by leftover champagne πŸ˜‰

  6. Dom at Belleau Kitchen says

    1 May 2011 at 4:05 pm

    So I suppose the champagne was left over from making the risotto. Which means that I stand by the title of 'left over champagne and chicken risotto'. Xx

  7. My Kitchen in the Rockies says

    1 May 2011 at 4:06 pm

    I understand leftover Champagne and used it in my Green Garlic Risotto. Great minds think alike! Mine was actually really left over, I know it's a shame.

  8. Susan Lindquist says

    1 May 2011 at 6:08 pm

    Yes, leftover champagne seems wrong, but when you use it for this swanky risotto … who can complain? Looks totally posh, Dom! Love the peas peeking out of all that creamy goodness!

  9. Luigi says

    1 May 2011 at 9:11 pm

    A wonderful use for Champagne in my opinion, im not a big fan of it. πŸ™‚

    A nice ale is more me.

    Fantastic recipe Dom! I need to catch up with lots more posts, have missed loads. πŸ™‚

  10. Rebecca from Chow and Chatter says

    1 May 2011 at 9:37 pm

    wow amazing risotto will drop u line when in Lincs

    Rebecca

  11. Michael Toa says

    1 May 2011 at 9:39 pm

    Fantastic risotto Dom. Love risotto and absolutely love champagne too. Your mom is awesome. I believe there's another bank holiday the end of this month, if your mom is coming, can I come too? πŸ™‚

  12. Buy Generic Viagra says

    26 July 2011 at 8:38 pm

    What a wonderful recipe, do you have more rice-based recipes ?

  13. Anonymous says

    23 August 2011 at 5:52 pm

    xlpharmacy wonderful recipe ! thanks!

  14. Anonymous says

    23 August 2011 at 5:55 pm

    xlpharmacy hahaha nice point of view

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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