Champagne Risotto With Asparagus and Pancetta


1 onion, chopped
2 cloves garlic, chopped
1 split champagne or sparkling wine
1 lemon, juiced
1/8 pound sliced pancetta, chopped
1 small bunch asparagus, cut on an angle into 1-inch pieces
1 large shallot, thinly sliced
3 to 4 sprigs thyme, leaves stripped and chopped


In a medium saucepan, heat the chicken broth over low heat.
In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes.
Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
Stir a couple of ladles of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladles at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.
N the nonstick skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Pour the lemon juice over the asparagus and toss; spoon around the risotto.




This can be served as an entree, or as a side dish to chicken or beef!


2 servings


Friday, April 30, 2010 - 11:11am

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