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New Year's Eve Risotto

2002 Recipe Contest Top Ten Runner-Up

Cooking Instructions:

  • 4 ½ cups chicken broth
  • 3 Tbsp. unsalted butter
  • 2 shallots, finely minced
  • 3 cloves garlic, minced
  • 1 ½ cups Lundberg® Arborio or Vialone Nano
  • ¼ cup fat free half & half
  • 1 Tbsp. fresh thyme, chopped

In large saucepan, simmer chicken broth and keep warm. In separate heavy saucepan, heat butter over medium heat, and sauté shallots and garlic for 2 minutes. Add rice, stir, and cook for 1 minute, ensuring that all of the grains are coated. Add 1 cup of the champagne, cooking and stirring until liquid is absorbed. Add chicken broth ½ cup at a time, stirring until completely absorbed. Rice will be cooked in 19 minutes. Add remaining champagne, half & half, and thyme. Stir briskly to combine and serve immediately.

Elaine Sweet

Dallas, Texas

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