Week 5: Alcohol

Our challenge this week was to cook with alcohol.  There were no restrictions, and the challenge guidelines allowed for beer, wine, spirits, or any combination thereof.  I chose to do a risotto recipe featuring champagne and asparagus.

Here are most of the ingredients:

The arborio rice was first toasted in butter with shallots, and then sauteed with 3/4 cup champagne.   After the liquid had been completely absorbed, warm chicken broth was added 1/2 cup at a time.  

    

 Once all of the broth was incorporated and the risotto had reached the desired consistency, I removed it from the heat and added blanched asparagus, parmesan cheese, and a bit of salt, pepper, and butter.  

This is the finished product, garnished with crispy bacon and served with a spinach salad and a mimosa.