Champagne Risotto

I finally figured out what to do with that leftover champagne taking space in my fridge from last New Years Eve. CHAMPAGNE RISOTTO What else?

EASY Champagne Risotto

3 TABLESPOONS OLIVE OIL
2 SMALL FRENCH SHALLOTS, finely chopped
1 lb of ARBORIO RICE
21 fl oz of CHAMPAGNE
4 cups of hot water
2 oz of PARMESAN CHEESE, grated, plus extra, for serving
3 oz of SCARMOZA CHEESE, grated
1.5 oz of Butter


Heat oil in a large heavy-based saucepan with high sides. Sauté the shallots for
5 minutes until they are softened and slightly golden. Add the rice and cook, stirring, for 30 seconds (or so, until it is well coated with the oil)
Add 10.5 fl oz. of the Champagne and stir until absorbed.
Add one ladleful of hot water stirring continuously to prevent the risotto sticking. Continue this way; making sure the water is absorbed before the next ladleful is added.
After 20 minutes you should have added about 4 cups of water.
When the rice has absorbed all the water, add the remaining Champagne. Stir well and then stir in the cheeses and butter. Add salt and pepper to taste and serve immediately with freshly ground black pepper and extra grated parmesan.

Wonderful Maple Syrup

I was jumping for joy when I spotted organic maple syrup on the shelf in our neighborhood supermarket, it is an unusual find. Ran home and couldn't wait to open it up and pour some of this wonderful gooey amber colored gel onto my fingertips for licking. Yummy... I remember once when searching for pancake recipes I found a great one by Emeril but never gave it a try. Since now I have the one missing ingredient it is on the menu for supper tonight! (maybe I will leave out the banana and serve baked sweet potatoes on the side with it???)
Emeril's Cornmeal Pancakes
Ingredients
• 1 cup cornmeal
• 1 cup flour
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons baking soda
• Pinch salt
• 1 cup of yogurt (plain or flavored)
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1 ripe banana, quartered lengthwise and thinly sliced
• 2 tablespoons unsalted butter, melted
• 3 egg whites
• 1 tablespoon brown sugar
• Vegetable oil or Margarine for cast iron skillet
Garnish:
• Unsalted butter, softened
• Maple syrup
Directions
Heat a cast iron pan over low heat to warm up for 5 minutes.
In a large bowl combine the cornmeal and flour. Stir the cinnamon, baking soda and brown sugar together and add to the bowl. Add a pinch of salt. In another bowl combine the yogurt, vanilla and milk. Using a wooden spoon, stir the wet mixture into the dry ingredients. Lightly fold in the bananas and melted butter. Beat the egg whites until soft peaks form. Gently fold in the egg whites.
Add 1 teaspoon of oil to the skillet and add 1 tablespoon of batter to the pan, spreading the batter to form even 2-inch pancakes. Cook until bubbles cover the surface, flip and cook until golden underneath, about 30-40 seconds. Continue with the remaining batter. Serve immediately with butter and syrup.