Weeks ago, I asked how many of you go out versus stay in on Valentines Day. Last year was the first year that we went out since we were dating, and I don’t suspect a re-do any time soon. The reality is that it is really hard to find a babysitter on Valentines Day and the restaurants are jam packed. It turns out most of you are in the same boat- but do indeed look to make something special on that night. So I am thinking of you this week and will pepper you with ideas for indulgent and romantic meal, um, ike this Champagne Risotto.

Risotto is something that my sister taught me how to make when I was in high school. It was tres chic in the late 90’s and the height of being a true “foodie” to know how to make it at home. Again, it was taught as a basic in culinary school, and I was pleased to see that my sister had it right. It is really all about developing a creamy texture through stirring the rice and breaking down the starch, not by adding creaminess through fats.

I also love risotto because it can be such a wonderful blank canvas. For this dish, I just was thinking about Valentines Day and how traditional having champagne is. So by adding a half a bottle this makes the risotto an incredibly decadent side dish that you could top with a buttery steak, a gorgeous filet of Salmon or a perhaps even a little lobster (coming this week!!)

And don’t freak out about pouring half of an expensive bottle of champagne into your sauté pan. There are lots of wonderful sparkling wines and proseccos that are not expensive. The important thing is that it tastes good to you- (because you are going to cook it down and eat it in a concentrated form.)

To make Champagne Risotto, this is what you do:

In a large sauté pan, add the olive oil and the butter and melt together over medium low heat. Add the minced onion and sprinkle with salt. Cook over medium low heat until the onion is soft and translucent.
Add the rice to the pan and it in with the onions, oil and butter. Cook for a few minutes until the rice is translucent except for the white center in each grain of rice. This will be about 3-5 minutes.

Add 1 cup of champagne and deglaze the pan with it. Turn the heat up to medium and stir the rice constantly as the champagne cooks off and is absorbed by the rice. Add the 2nd cup of champagne and stir until it is almost all absorbed, follow the same instructions for the 3rd cup of champagne.

Next add the chicken broth in the same way, stirring constantly and adding just one cup at a time.

If your rice is still too firm (mine was), add 2 cups of water, one at a time and stir until the rice is al dente and very creamy from all of the stirring.

At the last minute, turn the rice to low and add the cheese and stir it in well.

Season to taste with kosher salt. Spoon onto serving plates or bowls and garnish with extra finely shredded parmesan and a sprinkling of fresh thyme leaves.