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I’m relaxing on the couch, having successfully completed (with outstanding aptitude) my carpool, tutoring, chef and maid duties for the day wasting time being inspired on Pinterest, Big Daddy is watching some awful show on History channel, the dog is asleep on my leg and the boys are fighting over who has to shower first, when this thingamajig on the computer screen catches my eye. “Store your leftover champagne or wine.” It screams! Wait, wha..? Excuse me? Did you say leftover wine? I was under the impression that you could not have leftover wine!!
There are two things that Momma’s teach us about being good Southern girls (we wouldn’t be worth our weight in pimento and cheese if we didn’t listen to our Momma’s)
1) never go in public looking like hell
2) finish all your champagne! ….er, wait, or was that our Sorority Sisters that taught us that?
Let’s just say you did have champagne or wine that you couldn’t finish. I would not purchase this thingamajig, I would find a way to use it. This risotto would be the perfect recipe for it. On the other hand, it would be the perfect opportunity to open a bottle of champagne or wine. This way, when your husband comes home and you have a half full bottle of booze, you can respond, “Honey, I opened it for you. I made you this beautiful dinner…” True story!
The fact is, it’s not that I particularly wanted to use champagne with dinner, I was just tired of the usual potatoes, pasta, or grits. I wanted a little something more with the awesome MS farm-raised catfish that I planned to blacken and serve. I decided on a Champagne risotto would be a good creamy texture against the spicy catfish.
I was intimidated by risotto for years; it has a bad reputation for be a time-consuming, fussy dish. It does not take hours to make. I have no patience at all so I know you can do this. It takes 30 minutes from start to finish and that includes prepping your ingredients. Yes, you will have to stand at the stove and stir for 20 to 25 minutes. It is this stirring process that releases starch creating a creamy, velvety texture. Look on the bright side, you have all but 1/2 cup of the bottle of champagne that you can drink while you stir!
Champagne Risotto
Ingredients:
1 T olive oil
1/2 sweet onion, diced
1 clove garlic, diced
1/2 c dry champagne
1 c arborio rice, carnroli, or vialone nano rice. I have always used arborio.
4 c chicken stock, warm
2 T freshly grated parmesan cheese
2 T parsley
1 T butter
salt and pepper if needed to taste
Directions:
1. Prep all your ingredients before hand. You will not have time to chop the onion and grate the cheese after you begin. Measure all your ingredients and have them ready. (You also need to prep the catfish before you begin the risotto.) Gather together all your utensils. For risotto you will need a 10 inch sauce pan with 3 to 4 inch sides, a large sauce pan to heat broth, a heat-resistant spatula or wooden spoon, and a ladle or measuring cup.
2. Heat the chicken stock to hot, but not boiling.
3. The first step of actually cooking the risotto will be to create the flavor base. Preheat your 10 inch pan to med-high. Add 1 T olive oil then add onions and sauté 2 to 3 minutes until soft. Add garlic to pan and cook 1 minute.
4. Add the rice. Stir the rice completely coating the grains in oil. Continue toasting the rice until the ends are translucent but the center of the grain remains opaque.
5. Add 1/2 c champagne and deglaze pan, stirring constantly until champagne evaporates.
6. At this point you’ll begin to add the chicken stock. Add 1/2 c stock at a time, stirring rice constantly until the stock is absorbed by the rice. Continue adding stock and stirring until rice is al dente. This process will take 20 to 25 minutes. When done the rice will no longer be opaque in the center and will have doubled in size.
7. The last step will be to stir in cheese, butter and parsley. Stir until cheese melts. It can sit a couple of minutes, but serve as quickly as you can.
The next step in this dinner is pan searing the catfish. As the risotto is in the last 5 minutes of cooking, preheat skillet for catfish.
Pan Seared Blackened Catfish
Ingredients:
2 T paprika
2 tsp salt
2 tsp ground black pepper
1 1/2 tsp garlic powder
1 tsp thyme
1 tsp onion powder
pinch of red pepper
6 catfish fillets
1/4 c canola oil
1 T butter
Directions
Mix all ingredients except catfish together in a small bowl. Store in an air-tight container until ready to use.
Preheat skillet on high. Pat catfish with a paper towel to remove any moisture. Sprinkle seasoning on both sides of the fillets. When skillet is hot, add oil. When oil starts to ripple, add catfish careful not to over-crowd the pan. Cook approximately 2 minutes per side or until fish flakes easily. Remove catfish and set aside.
Once the catfish is cooked, deglaze the pan with champagne and 1 T butter. Reduce until sauce is thick.
To serve layer catfish over risotto and spoon Champagne Reduction over fish and risotto.
You may also enjoy: Basic Risotto, Gnocchi Mac & Cheese, Fish Nachos, 6 Minute Flat Iron Steak
Laugh, Love, and Exercise!
Paula
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Hilarious post and that looks DELICIOUS!!
DELICIOUS! Paula this looks so yummy! Thanks for sharing!
This sounds fabulous, Paula! It would be a great dinner for two
I am not a fish person even though I married to a fisherman – ha! But the risotto is right up my alley! I will need to try that with my leftover bubbly! Have a good day! Deb
Oh Paula! I love me some risotto! It is my favorite adult comfort food and I make it very often.
This looks fabulous! I may have to try this. My husband isn't much of a fish eater, but he did tell me that other day that he likes catfish.
So, I may have to put this on the menu plan soon!
Thank you for entering Julie & I's first ever Spiked! Recipe Challenge! Good luck!
This looks so good, Paula! I should have been at your house for dinner on that night! Thanks so much for participating in the challenge!
I almost did a champagne risotto but I decided on the jam instead. 
Oh wow! That looks so good! I'm a GRITS now living in Canada and sure do miss catfish. If I ever have leftover champagne/wine (ha ha ha ha ha ha!) I'm gonna give this a try. Although I will probably have to substitute the catfish…we're short on catfish up here.
Sure looks DELICIOUS!! I have never eaten catfish before, I must try it.
Thanks so much for sharing this at The DIY Dreamer… From Dream To Reality!
I have always wanted to do a blackened fish but never knew what spices to use on the outside. My daughter always orders her fish blackened when we eat out so she will be excited when I make this…thanks for sharing!
I'm the same way, I always order blackened fish or shrimp. I hope you like the dish. thanks for visiting! ~ Paula
I'm scared to make risotto!! How'd you get over it? It looks so good.
Hi Paula,
I'm one of your fellow contestants! Your risotto looks really yummy! I've never made risotto before. Hopefully, I'll make it in the near future. Good luck!
Well, a bachelor friend of mine would make it and he'd make it for me in exchange for my homemade bread. Then, I decided that I wasn't going to let a guy make something and me not so I tried it and it is not hard at all. Just don't be in a rush and follow step by step. Now, I make it all the time.
I've never had catfish, but that picture sure is mouth-watering!
I'm a new follower from the blog hop! keep on creating! Come visit me at http://m00ngl0w.blogspot.com
Hi . Just wanted to let you know about Kishas fun linkup to Fill in the Blank Friday.
http://www.kjaggers.com/2013/01/fill-in-blank-friday-link-up.html Check it out if you get a minute. Thanks, Lenetta
I love your recipe I wish I saw catfish in the fish shop in my town more, but it's not very common in the Northeast. My husband is from FL and loves it. I'll keep an eye out. thanks for sharing the recipe with us.
I am not a big fish fan, but looking at yours, I want it right now! I also love the ingredient combo! Very nicely done!
Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again next week – and don't forget the voting is today!
I've made risotto once before, and never tried again. I probably didn't cook it long enough, or have the patience to stir it, lol.
I have never tried catfish though. This looks like a great recipe to start with!
Yes, Paula I can't get enough of your recipes. You are being featured again on Foodie Friday today. Thank you again for sharing your recipes regularly with us.
This looks delicious – and for some reason, I always have that 1/2 cup of cahmpagne sitting around. It's like I drank too much to start with and then can't look at it again! Happy SITS Day!
The Champagne risotto looks great Paula~ Always love al the fabulous recipes I can find here. Happiest of SITS Days to you!
Sounds like something to try on a Friday night. Thanks for the recipe and the cute blog. Enjoy your SITS Day.
I've never made risotto for exactly the reasons you mentioned here. But my kids LOVE catfish. I may have to give this one a try.
Oh that looks AMAZING!!!! I don't really like fish- but I tell ya…I seriously would stuff that down!! YUM.
(Happy SITS day!)
I love risotto and wine in it is wonderful! This recipe looks delicious!! Going to check out some of your other posts as well!!
Looks really yummy! I love dishes with risotto and this would be perfect to try out
Thanks for sharing and have a wonderful SITS day!
WOW! what a creative and delicious looking way to use up some left over champagne! This recipe looks amazing! Visiting from SITS!
MMM I love catfish and that looks so good
Looks so good!