In a champagne haze: a risotto for special occasions.
This recipe ends up being a bit decadent because we choose a semi-sweet champagne to deglaze. It’s going to be more of a holiday risotto, if only because we add strawberries to it. Even if the expensive sparkling wine has completely evaporated, its fine bouquet rounds off the dish.
What is special about this plate is not the tingle, but the unusual combination of flavors: hearty and berry. Which sounds just as unusual as the olive oil ice cream we featured in a previous column, which would make a great dessert here.