this recipe from Telly's Tasty Tidbits in my google reader and ultimately decided to go with it. It was very easy and the time put forth was so worth it. I left out the chicken since I was using it as a side dish, but it would be good with the chicken in the dish also. For me, this made 4 large side portions.
This recipe does inform you to keep your ingredients warm, but some do not. So if you are new to making risotto, as I am, just remember to use all ingredients warm so that you don't bring down the cooking temperature. I literally put my sweat into this, as the house hadn't cooled down from it's 82 degree temp from the daytime, so make sure it's cool enough to stand over your stove for 30 minutes!
Champagne Risotto (from Telly's Tasty Tidbits)
2 Tablespoons butter
1 shallot, finely chopped (I used half of a white onion)
1 clove garlic, minced
3/4 cup arborio rice, or medium-grain white rice
1 cup dry champagne
2 1/2 cups low-sodium chicken broth
1/2 - 3/4 pound chopped grilled chicken
1 Tablespoon heavy cream
1/4 cup fresh grated Parmesan cheese
S & P to taste
In a medium saucepan, bring the chicken broth to a boil, reduce heat and simmer.
In a large skillet, melt butter over medium heat. Add the shallot and cook until tender, about 2-3 minutes. Toss the garlic in with the onion about 1 minute in to the cooking to so it doesn't burn. Add the rice and stir to coat in the butter. Continue roasting the rice, stirring constantly, about 2 minutes.
Add champagne and simmer until most of the liquid evaporates, about 2 minutes.
Add 1/2 cup of the broth and stir until almost completely absorbed by the rice, about 2 minutes.
Continue cooking the rice, adding broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still al dente (firm to the bite). About 20 minutes total. Remove from heat.
Gently stir in heavy cream, cooked chicken, Parmesan and S & P to taste.