sorry girls, will explain some day. It is really good. I used fresh jarred oysters and it was was just actually only a little bit too much for a dinner for me.
But, it would be so cool on the shells.
The oysters were pretty big (I prefer small ones), I cut them in
half, except for one, which I dusted with some panko and did a quick
saute in butter. Used this dude as a garnish with some of the
chopped tomato.
I used a sauv blanc instead of champagne and water cress in place of
arugula.
Enjoy,
Nan
From Heinz Beck, perhaps the greatest chef in Rome:
Risotto with Oysters and Champagne
7 oz Carnaroli or Arborio rice
3 ¼ cups chicken broth
Scant ½ cup champagne
1 oz butter
20 oysters
1 plum tomato, peeled, seeded & diced
10 small arugula leaves, chifanaded
Salt
Shuck the oysters, retaining the top shells. Transfer the oysters
and their liquid to a non-reactive bowl.
Heat ¾ oz of the butter in a pan big enough to accommodate the
risotto. Add the rice, stirring to thoroughly coat all of the grains
and allow them to toast. Introduce 1/3 cup of the champagne, allow
it to evaporate and then begin adding the boiling chicken broth a
ladle at a time. As soon as the rice has absorbed the liquid, add
more broth, stirring continuously.
Repeat the process until the rice is cooked but still al dente. Add
the remaining butter, arugula, diced tomato, oysters, and remaining
champagne. Complete cooking, about 2 minutes, salting if necessary.
Divide the mixture evenly in the oyster shells and serve hot.
Serves 4 as a first course.
From Heinz Beck, Heinz Beck, Bibliotheca Culinaria, 2002.
But, it would be so cool on the shells.
The oysters were pretty big (I prefer small ones), I cut them in
half, except for one, which I dusted with some panko and did a quick
saute in butter. Used this dude as a garnish with some of the
chopped tomato.
I used a sauv blanc instead of champagne and water cress in place of
arugula.
Enjoy,
Nan
From Heinz Beck, perhaps the greatest chef in Rome:
Risotto with Oysters and Champagne
7 oz Carnaroli or Arborio rice
3 ¼ cups chicken broth
Scant ½ cup champagne
1 oz butter
20 oysters
1 plum tomato, peeled, seeded & diced
10 small arugula leaves, chifanaded
Salt
Shuck the oysters, retaining the top shells. Transfer the oysters
and their liquid to a non-reactive bowl.
Heat ¾ oz of the butter in a pan big enough to accommodate the
risotto. Add the rice, stirring to thoroughly coat all of the grains
and allow them to toast. Introduce 1/3 cup of the champagne, allow
it to evaporate and then begin adding the boiling chicken broth a
ladle at a time. As soon as the rice has absorbed the liquid, add
more broth, stirring continuously.
Repeat the process until the rice is cooked but still al dente. Add
the remaining butter, arugula, diced tomato, oysters, and remaining
champagne. Complete cooking, about 2 minutes, salting if necessary.
Divide the mixture evenly in the oyster shells and serve hot.
Serves 4 as a first course.
From Heinz Beck, Heinz Beck, Bibliotheca Culinaria, 2002.
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GOOD ONE NAN!!!! 