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Posted by on Mar 2, 2014 in Boozipes, Cooking with Champagne | 0 comments

Champagne Mushroom Risotto

Champagne Mushroom Risotto


Champagne Mushroom  Risotto | Ingredients

Stir, stir, stir — I’ve learned that’s the name of the game when it comes to making risotto. I’ve also learned that risotto is a method — not a specific type of pasta or rice, which explains why my first attempts to make this dish failed before ever leaving the grocery store. Several times I walked up and down the pasta and ethnic food isles searching for “risotto” to no avail.

Most often, risotto is made from shorter-grained rices such as Arborio, Baldo, Carnaroli,Maratelli, Padano, Roma, Vialone Nano, Carnaroli or Maratelli. My many passes along the starchy sectioned of the grocery store revealed that, near my house anyway, Arborio seems to be the easiest to find. I will admit that, since my risotto epiphany, I have discovered that packages of risotto are now available. I’m skeptical that these will render the same results, because risotto’s wonderfully creamy consistency is achieved through the process — slowly adding warm liquid to the rice. This allows it to be absorbed without making the starch mushy.

Now that we know what risotto is not —  the doors are open to the method’s endless opportunities. You can exchange the chicken stock and champagne for just about any liquid — stocks, wine, butter and onions are the dish’s most common ingredients — making it a wonderful addition to any collection of boozipes.


Ingredients: Champagne Mushroom Risotto

  • 1 1/4 cups chicken stock
  • 3 cups champagne
  • 8 oz Parmesian Reggano
  • 4 oz fresh Mushrooms (I used a gourmet mix)
  • 3 tablespoons olive oil
  • 3 oz white onion, diced*
  • 2 cloves garlic
  • 2 tablespoons Italian seasoning
  • 2 teaspoons truffle salt**
  • 2 tablespoons butter
  • 1 1/4 cups short grain rice (Arborio is best)

Directions: Champagne Mushroom Risotto

1) Add champagne to a medium saucepan. Heat champagne until simmering, add mushrooms. Let simmer at medium heat until they’ve browned, then remove.

2) 3) After you’ve removed the mushrooms from the first pan, add in the chicken stock and stir in cheese until dissolved.

3) In a another pan, heat 1 tablesppon of the olive oil, then add the onions, garlic and spices. Saute until onions are translucent, then remove them. Champagne Mushroom Risotto | Cooking Onions/Spices and mushrooms

4) Add another tablespoon of olive oil to the same pan in which you sautéed the onions,  then add the 1 1/4 cups of rice.  Toast the rice until it is well coated in oil appears almost clear in color.Champagne Mushroom Risotto

5) Then,  add one cup of warm the chicken stock mixture to the rice and stir until absorbed.  When all the liquid has been absorbed, add another scoop of the champagne/chicken stock mixture to rice and stir until absorbed.  Make sure the rice has absorbed all liquid before adding more.  Repeat this process of adding liquid and stirring until all of chicken stock is gone. This slow cooking process keeps the grains from splitting so the rice is creamy, not mushy.

6) When you’ve stirred all the the liquid mixture into the rice pan, add the cooked mushrooms, onions and spices and stir together. Add the last teaspoon of the truffle salt.

7) Serve hot and enjoy!

Champagne Mushroom  Risotto |Boozipes at


* The original recipe called for an entire onion. I used 3oz. — enough to fill a small ramiken — however I would use less next time. I’m kind-of  a wimp when it comes to onions and, although the end result was delicious,  the the risotto still had more of an  “oniony” taste than I prefer.

**  The original recipe called for a whole Tablespoon of truffle salt — I reduced this to two teaspoons, but will use only one, maybe less, the next time I make this recipe.

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Posted by on Dec 29, 2013 in Boozipes, Cooking with Champagne | 0 comments

Cooking with Champagne: A sophisticated party dessert or Jell-O shot in disguise? You decide

Cooking with Champagne: A sophisticated party dessert or Jell-O shot in disguise? You decide

Champagne Gelee

Cooking with Champagne: Champagne GeleeIt starts with Halloween. Sugar just laying around the house, tempting and taunting every time you pass. Then Thanksgiving hits with an onslaught of rich, sugary treats that, well, haven’t stopped yet. And New Year celebrations are right around the corner.

So if your sugar hangover is in full effect but you would still like to offer New Year’s Eve Party guests something sweet, Champagne Gelee is the perfect answer. It’s sure to add pizzazz to your get together, impress as a bring-along dish or put leftover bubbly to good use (if for some reason you have any left). And better yet— it’s extremely easy to make. Just five steps!

We tested this recipe out as the finale to our Christmas dinner, which led to an important observation and a burning question: Is this dessert really just a frat-party Jell-O shot all grown-up? Maybe, but no one seemed to care. What I’m getting at is — in the majority of recipes featured so far on this blog the alcohol cooks out, leaving traces of its flavor but not its effect. That’s not the case here. These treats are definitely boozy. This makes them fun, but be sure to warn those you serve and keep them off the kids’ table.

So with a thank you nod to friends and family for their willingness to be culinary guinea pigs, to Harper for assisting with the pictures and to Imbibe Magazine for publishing this very cool recipe from Sweet, let’s put some bubbly in the glass. Cheers!

Champagne Gelee
Serves 6

What you’ll need:

Cooking with Champagne: Champagne Gelee

1 Tbsp plus ¾ teaspoons of powdered gelatin
¾ Cup plus 3 Tbsp cold water
1 cup granulated sugar
1 bottle (750 ml.) Champagne or other sparkling wine, chilled

Large pitcher (for mixing ingredients)
Small mixing bowl
Long spoon
Medium saucepan


How to do it:

  1. Place the 3 Tbsp of cold water in a small bowl and sprinkle the gelatin over top. Let sit for 10 minutes until the gelatin softens
  2. Combine the remaining ¾ Cup of water and the 1 Cup of sugar in a medium saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Remove from heat.Cooking with Champagne: Champagne Gelee
  3. Add the gelatin to the sugar syrup, stirring until it has dissolved.Cooking with Champagne: Champagne Gelee
  4. Pour the gelatin and syrup mixture into a large pitcher, then add the champagne to the pitcher. It will foam-up, so I poured the bubbly in a little bit at a time. Stir the champagne and the gelatin/syrup mixture together with a long spoon.
  5. Thru the Cooking Glass|Champagne GeleeThru the Cooking Glass|Champagne Gelee
  6. Pour this mixture into glasses, or small glass bowls, and refrigerate for 3 to4 hours or until set. The gelee can be refrigerated, covered with plastic wrap, for up to 3 days.Thru the Cooking Glass|Champagne Gelee
  7. To serve, we placed little dabs of whipped cream atop each treat. Enjoy!


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