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!
Luc Martin says
I don't understand “Leftover Champagne”.
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!
From Beyond My Kitchen Window says
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.
Dom at Belleau Kitchen says
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!!
Champagne risotto – a dish to be savoured. Glad you clarified the drink issue, I was a little surprised by leftover champagne 😉
Dom at Belleau Kitchen says
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
My Kitchen in the Rockies says
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.
Susan Lindquist says
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!
A wonderful use for Champagne in my opinion, im not a big fan of it. 🙂
A nice ale is more me.
Fantastic recipe Dom! I need to catch up with lots more posts, have missed loads. 🙂
Rebecca from Chow and Chatter says
wow amazing risotto will drop u line when in Lincs
Michael Toa says
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? 🙂
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