2002 Recipe Contest Top Ten Runner-Up
- 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
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.