Carnival of the Recipes #22 - Champagne Risotto

Hi everyone. This recipe is from Nigella Lawson's new book "Feast". My husband and I tried it the other day, and it is very good. Perfect for a romantic evening together. Like all risottos that you cook on the stove there is a lot of stirring to do, but it is well worth it. It helps the time go by if you pour yourself a glass of champagne to drink, and keep hubby on hand to share the task.

Champagne Risotto for Two

* 1 small stick of celery, 1/4 cup when chopped
* 2 leeks, 1 cup when white part is chopped
* 3/4 stick unsalted butter
* 1 1/2 cups champagne
* 1 tsp olive oil
* 3 cups chicken (or vegetable) stock
* 1 1/3 cups carnaroli or Arborio rice
* 1/4 cup Parmesan, grated
* Ground white pepper

1. Chop the celery and the white part of the leeks very finely. In a wide saucepan, melt 1/2 stick of the butter with the oil, and cook them gently until softened. In another saucepan, combine 1 cup of the champagne and all the chicken stock. Keep the mixture on a very low simmer, close to your risotto.
2. When the vegetables are soft, add the rice, stirring to coat in the oil until slicked and glossy. Turn up the heat and pour in the remaining 1/2 cup champagne. Stir constantly until the liquid is absorbed.
3. Turn down the heat slightly -- not too low, and continue adding ladles of the champagney stock, letting one ladleful be absorbed before adding the next, stirring all the while.
4. Once the rice is cooked, approximatley 18-20 minutes, stop--even if you’ve got some stock left over. If the rice has absorbed all the stock and still needs further cooking – both happen, add a little more. It’s just a very little more you think you need, boiling water will do.
5. Remove risotto from heat, and beat in the remaining butter and the Parmesan. Season with a good grinding of white pepper if possible to keep it looking pure and unspeckled.