Recipe By:        Joe Borrello
Serving Size:     4
Categories:       Low Fat Pasta/Risotto-Meatless Risotto          

Amount            Measure           Ingredient         Preparation Method
1                      medium            shallot               minced
2                      tablespoons      extra virgin olive oil      
1                      cup                   arborio rice      
1/4                   cup                   dry white wine 
2                      cups                 low sodium vegetable broth      
1/3                   cup                   fresh raspberries          
1 1/2                tablespoons      fresh basil leaves           finely chopped
1/2                   cup                   Champagne     
1                      tablespoon        Parmesan cheese          freshly grated

Bring stock to a boil over high heat.  Maintain boiling point until ready to add to rice.
Heat olive oil in a 10-12 inch sauté pan.  Sauté the minced shallot until transparent.

Add the rice and stir thoroughly, being sure all the rice grains are completely covered by the hot oil and the grains are heated through (about 2 or 3 minutes). Add the white wine and let it be absorbed by the rice (another 2 or 3 minutes).

Add the stock to the rice and stir thoroughly.  Cover and turn heat down to a medium-low simmer for 20 minutes.  Do not remove cover for the entire 20 minutes.
When the rice is cooked ("al dente" and not mushy) add the raspberries, basil and champagne, allow to simmer for another minute.

Blend in the cheese and serve immediately
            —————   
Notes:  The elegance of risotto for a Sunday brunch.
           
Suggested Wine:           Champagne, but of course. I use Cook’s for the cooking.
           

Per serving: 303 Calories; 7g Fat (24% calories from fat); 10g Protein; 41g Carbohydrate; 1mg Cholesterol; 292mg Sodium