DECEMBER 29, 2016 // 13
A STORIA
C ORNER
D ELI
A festive take on risotto dish
Ԃ Local
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304 37th Street | Astoria, OR 97103
503-325-7768
All orders take-out
3 8TH & L, ON THE S EAV IEW BEAC H APPROAC H
3 60-642-7880
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503.436.1539
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503.755.1818
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Favorite stop to & from the Coast
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ILIES
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COM E S EE THE CHRIS TM AS V IL L AGE!
CHAMPAGNE
RISOTTO
Servings: 2 dinner por-
tions or 4 side dishes
Start to finish: 45 minutes
2 large shallots, chopped
(about 1/3 cup)
2 large cloves of garlic,
chopped
2 tablespoons extra-virgin
olive oil
4 tablespoons butter,
divided
4 ounces mixed chopped
mushrooms (A generous cup
of cooked mushrooms)
1 cup Champagne
32 ounces unsalted chick-
en stock
6 sprigs of fresh thyme,
divided
1 generous cup Arborio rice
Nutrition information per
serving: 343 calories; 174
calories from fat; 19 g fat (8
g saturated; 0 g trans fats);
37 mg cholesterol; 475 mg
sodium; 31 g carbohydrate; 2
g fiber; 4 g sugar; 12 g protein.
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Find us on
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YOUR N EW Y EAR ’ S R ESOLUTION !
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Lunch &
Dinner
Monday-Saturday
Monday-Saturday
Full & & Lite
Meals
Available
Even though risotto is a
simple rice dish, I associate
it with special occasions.
The key to risotto is setting
up two pots, one for the
chicken stock and the other for
making the risotto itself. Keep
the chicken stock warm so
that it is absorbed quicker and
doesn’t “shock” the risotto as
you stir it in, little by little.
Use a ladle to add 1/2
cup of the hot chicken stock
to the rice. Stir frequently.
Each time the stock is almost
fully absorbed, add another
1/2 cup. Continue stirring
and adding stock until rice is
creamy yet still a little firm
to the bite. (It may not be
necessary to use all of the
stock.) The total cooking
time, once the rice has been
added, should not be more
than about 25 minutes. To
keep the rice slightly creamy,
don’t wait until the last
ladle full of stock is totally
absorbed before pulling it off
the heat and serving.
Remove from the heat.
Stir in the reserved thyme
(leaves only) and the Parme-
san cheese. Continue stirring
until the cheese is complete-
ly melted. Season with a
touch of white pepper and
salt if desired. Serve in flat
bowls with a sprig of thyme.
MR. DOOBEES
Astoria’s Neighborhood
“ S teak & S eafood”
R estaurant
Hungry
Harbor
GrillE
1 generous cup Parmesan
Cheese, grated
In a heavy-bottomed
medium-size pot over medi-
um-high heat, add olive oil
and 2 tablespoons of butter.
Immediately add shallot
and garlic and stir for 3-4
minutes, or until the shallot
is translucent and beginning
to brown around the edges.
Add rice to the shallots
and garlic and stir vigorously
for about 30 seconds until all
of the rice grains are coated
in oil. Let rice toast in the
pan for about 3 minutes,
stirring frequently.
In a medium saute pan,
add the remaining 2 table-
spoons of butter and let melt.
Season butter with salt and
add mushrooms. Let cook
down until lightly sauteed
and set aside.
In a second pot, warm
chicken stock and 1/2 cup
of Champagne over medi-
um-low heat. Add 4 sprigs
of thyme to infuse the stock.
Add Champagne to the
rice mixture and reduce
heat to medium. Add in the
sauteed mushrooms. Stir for
2 to 3 minutes, until most of
the liquid is absorbed.
Associated PRESS
2870 Ocean Avenue
Raymond, Washington
1157 N. Marion Avenue
Gearhart
503-717-8150
www.mcmenamins.com
Mile Marker 56 across from the small
cement plant
360-875-8016
AND
1410 40 th Street
Seaview, Washington
Highway 101 and Pacifi c Avenue
www.mrdoobees.com
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