This was Sunday dinner. My sister and I spent the day roaming around Beaufort South Carolina. We wanted to have a nice dinner so I made this roast chicken and mushroom and champagne risotto – also sauteed zucchini….very delicious. The roast chicken is stuffed with fresh rosemary (about 5 sprigs); 4 cloves of garlic and a 1 lemon, halved – also rub the outside of the chicken with salt and pepper and olive oil – bake at 350 degrees – 20 minutes per pound. The mushroom/champagne risotto is pretty easy – you just have to stand there and stir a lot. Chop about 1/2 large onion and saute in a pan with 1 tablespoon of butter until tender. Add 3/4 cup of risotto (arborito rice) and saute about 2 minutes. Add 3/4 cup of champagne and mushrooms; Stir occasionally until champagne is absorbed. Add 2/3rds cup at a time (until absorbed) 3 cups of warm vegetable stock – when all 3 cups have been absorbed add 1 more tablespoon of butter and about 2/3 cup of shredded parmesan cheese. For the zucchini, saute in pan for about 3 minutes until just done. The last step is to sit and enjoy with a nice glass of wine!
