• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Start Here
  • Recipes
  • Subscribe
menu icon
go to homepage
  • Start Here
  • About
  • Recipes
  • Shop
  • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • About
    • Recipes
    • Shop
    • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • ×
    Home » Ingredients » Cheese

    Champagne Risotto Recipe (Served In A Parmesan Wheel)

    Published: Dec 29, 2020 · Modified: Aug 19, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Champagne Risotto pin
    Champagne Risotto pin
    Champagne Risotto
    Champagne risotto has a very delicate flavor, a precious addition to a light and refined festive menu. Serve it on a Parmesan wheel to create a unique party centerpiece or prepare it with the Champagne leftover from an open bottle.

    If you're looking to impress your guests at your next large dinner party, this Champagne Risotto Recipe is the perfect meal. Made with the best champagne and served in a unique parmesan wheel, this elegant dish is sure to be a crowd-pleaser. Plus, it's a great way to use up any leftover champagne you may have from previous celebrations. So, get ready to wow your guests with this luxurious and delicious champagne risotto.

    champagne risotto recipe served in a Parmesan wheel
    Jump to:
    • Ingredients
    • Making the Champagne risotto
    • Serving it in a Parmesan Wheel
    • Tools to use
    • Serving the Champagne risotto
    • More recipes with rice
    • 📋 Champagne Risotto

    If you are familiar with risotto you know that a traditional Italian risotto is always flavored with wine.

    The wine is added over the uncooked rice just after it has been seared in butter and onion (or shallots), and before adding the first ladle of stock.

    Either dry white wine or red wine is used depending on the rest of the ingredients that are added to the risotto.

    Instead of wine, you can add Champagne or Prosecco, their flavor is much more delicate and subtle.

    You can make it for a special dinner party, serving it as a Primo piatto or as the side of a main course with mild flavors like seafood or white meat.

    This risotto is also a good recipe to use up an opened bottle of Champagne from the New Year celebration.

    An open bottle of Champagne or Prosecco will lose its sparking texture after 2 days.

    For more festive risotto recipes, you can find: how to make the perfect risotto, lemon risotto and shrimp, and scampi bacon risotto.

    a fork showing the texture of the Champagne risotto

    Ingredients

    • Champagne: The best Champagne to use is Brut Champagne, definitely not sweet. You can also use sparkling wine or Prosecco, but always ensure it is not sweet.
    • Shallots: As the flavor of the Champagne is very delicate, I do not use any other ingredients in the risotto and instead of onion, I stir fry shallots as they have a milder taste
    • Rice for risotto: You cannot make risotto with any rice. You have to use a specific rice grain that will make the risotto creamy while remaining firm. The best rice for risotto is Carnaroli, second-best Arborio rice. The rice brand is very important, like pasta. You risk having a mushy, tasteless risotto if you don't use a reputable brand.
    • Butter: good quality butter
    • Homemade stock: I really recommend using homemade chicken broth and you can find the recipe here. I make it with the pressure cooker, which is done in 30 minutes. I usually make a large batch and freeze it in small portions of 1 ½ cups - 300 ml so I can defrost and use it when I need it. If you want to make a vegetarian version of the Champagne risotto you can use vegetable stock.
    • Parmesan cheese it is added at the end to "mantecare" the risotto. "Mantecare" means adding a fat/creamy ingredient at the end of the risotto cooking progress. It is one of the fundamental steps for making the perfect traditional risotto and you can read more about it in the article: "How to make the perfect risotto".
    ingredients for baked risotto rice pilaf

    Making the Champagne risotto

    1. Stir fry the shallots with butter at medium heat. Make sure the shallots and the butter do not burn
    2. In a separate medium saucepan keep the stock at low simmer
    3. Once the shallots become translucent, add the rice
    4. Stir until all the rice has been seared with the butter
    5. Add the champagne and simmer for 1 minute until the liquid has almost evaporated
    6. Start adding the stock one ladle at a time and stir
    step by step making Champagne risotto
    1. Add more stock only when the rice "ask", meaning excess liquid has evaporated. Although do not let the rice dry out completely
    2. Keep adding a ladle of stock and stirring
    3. The cooking time depends on the brand of the rice, check the time suggested on the package. It is usually between 15 to 18 minutes
    4. 2 minutes before the cooking time suggested, start tasting the rice to check if it is done.
    5. Remove the rice from the heat when it is al dente, soft but still firm
    6. Add the Parmesan, stir, and cover to "mantecare" the rice for 2 minutes. The cheese melts and gives the risotto a creamy texture
    7. Pour the rice into the Parmesan wheel and serve immediately
    what the risotto looks like when it asks for stock or when it is done

    How to serve it

    Risotto should be served immediately as soon as it is "mantecato".

    Pour it inside the Parmesan wheel and serve.

    As it has a very delicate flavor, I would recommend serving it with a meal consisting of mild flavor courses like white meat or seafood.

    For more information on how to structure an Italian dinner menu you can read the article: Italian Sunday dinner: a 6 meal course

    2 lb - 1 kg of risotto served in the Parmesan wheel

    If you are making this risotto for Valentines day, you can serve it in individual Parmesan bowls instead. You can find out how to make them here

    Porcini mushrooms risotto served on a Parmesan bowl

    Serving it in a Parmesan Wheel

    This risotto is very simple and it can be served in a Parmesan wheel to make a unique dinner party centrepiece.

    However, there is no small size Parmesan wheels, it is a 42 lb - 19 kg of cheese and their diameter is always 16–18 in - 40–45 cm.

    It may not fit into your fridge, so you must use it within the week, although you can carve out the parmesan and freeze it. Parmesan freezes very well.

    You will need a lot of risotto to fully fill a Parmesan wheel. In this recipe, I used 2 lb - 1 kg of rice; as you can see, the wheel is not completely filled.

    You can double or even triple the quantity which will serve more than 20 - 30 people. Perfect for a large dinner party or buffet.

    Serving the Champagne risotto

    Tools to use

    If you are making a large quantity of risotto to fill a Parmesan wheel, make sure you use a large pot. I use my dutch oven Le Creuset 7 q - 7 lt pot.

    For stirring my risotto, I always make sure I use a wooden spoon with a comfortable handle as I will need to stir continuously for at least 15 minutes.

    spoon with plastic handle

    To keep the stock warm you will also need a Sauce Pan at least 3-Quart and a ladle to pour the stock into the rice.

    ladle and pan for stock

    Serving the Champagne risotto

    Risotto should be served immediately as soon as it is "mantecato". Pour it inside the Parmesan wheel and serve.

    As it has a very delicate flavor, I would recommend serving it with a meal consisted of mild flavor courses like white meat or seafood.

    If you are making this risotto for only a few guests, you can serve it in individual Parmesan bowls instead. You can find out how to make them here.

    More recipes with rice

    If this is your first time making risotto, read the detailed recipe How to make the perfect risotto. I also explain how to make individual Parmesan bowls to serve the risotto.

    Here are more rise recipes:

    • Fried leftover risotto cake
      How to make Crispy Fried Leftover Risotto Cakes
    • Easy Italian Rice Salad Recipe To Serve Cold
      Easy Italian Rice Salad Recipe To Serve Cold
    • Perfect carnaroli risotto
      The Perfect Carnaroli Risotto Recipe
    • Lemon shrimp risotto
      Traditional Lemon Shrimp Risotto

    If you have risotto leftover you can make these recipes:

    • Rice Arancini Recipe Gluten Free and Vegetarian
    • Fried Risotto Balls From Calabria
    • Vegetarian Rice Timbale

    For more recipes, check the category Rice.

    If you are making this Champagne risotto served in a Parmesan wheel, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Champagne risotto served in a Parmesan wheel

    📋 Champagne Risotto

    5 from 5 votes
    Laura Tobin
    Servings 10 people
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Print Recipe Save Saved! Pin Recipe
    Champagne risotto has a very delicate flavor, a precious addition to a light and refined festive menu. Serve it on a Parmesan wheel to create a unique party centerpiece or prepare it with the Champagne leftover from an open bottle.
    Prevent your screen from going dark

    Equipment

    • Casserole Dutch Oven
    • Wooden Turner Set
    • Ladle
    • All-Clad Sauce Pan 3-Quart

    Ingredients
     

    • 2 lb Carnaroli rice
    • 4 shallots
    • 2 oz butter
    • 2 cups Champagne Brut or Prosecco brut
    • 4 ½ cups homemade stock vegetable or chicken
    • 1 cup freshly grated Parmesan
    • ½ Parmesan wheel optional

    Instructions
     

    • Stir fry the shallots with butter at a mild temperature. Make sure the shallots and the butter will not burn.
      4 shallots, 2 oz butter
    • In a separate pan keep the stock warm, below boiling point
      4 ½ cups homemade stock
    • Once the shallots become translucent add the rice
      2 lb Carnaroli rice
    • Stir until all the rice has been seared with the butter
    • Add the champagne and simmer for 1 minute until the liquid has almost evaporated
      2 cups Champagne Brut
    • Start adding the stock one ladle at a time and stir
    • Add more stock only when the rice "ask", meaning excess liquid has evaporated. Although do not let the rice dry out completely
    • Keep adding a ladle of stock and stirring
    • The cooking time depends on the brand of the rice, check the time suggested on the package. It is usually between 15 to 18 minutes
    • 2 minutes before the cooking time suggested, start tasting the rice to check if it is done. Do not add too much stock at once.
    • Remove the rice from the heat when it is al dente, soft but still firm
    • Add the Parmesan, stir, and cover to "mantecare" the rice for 2 minutes. The cheese melts and makes the risotto creamier
      1 cup freshly grated Parmesan
    • Pour the rice into the Parmesan wheel and serve immediately
      ½ Parmesan wheel

    Video

    Notes

    • To make risotto the heat must be set to medium, not too hot to burn it nor too low. Always make sure the risotto is simmering
    • The cooking time depends on the brand of the rice, check the time suggested on the package. It is usually between 15 to 18 minutes
    • 2 minutes before the cooking time suggested, start tasting the rice to check if it is done.
    • It is better to remove the risotto from the heat earlier than later. When the risotto is still hot it will keep cooking.
    • Make sure you do not add to much stock toward the end otherwise you risk either having a risotto that is too watery or you have to cook it past its time to let all the liquid evaporate 
    • If you used all the stock before the rice has finished cooking, you can add some warm water to the stock pan and add the water. Usually, that happens when the heat is too high while cooking the rice and the stock evaporates too quickly.
    • Fat has to be added to the risotto once it has finished cooking. If you don't want to add Parmesan you can add any other fat ingredient, either dairy or vegan.

    Nutrition

    Calories: 440kcalCarbohydrates: 76gProtein: 10gFat: 8gSaturated Fat: 5gCholesterol: 19mgSodium: 629mgPotassium: 153mgFiber: 3gSugar: 2gVitamin A: 445IUVitamin C: 1mgCalcium: 130mgIron: 4mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    More Cheese

    • The tiramisu we made in Italy in the 80s
      The Tiramisu Recipe We Made In Italy In The 80s
    • Traditional Neapolitan Easter Bread Casatiello vs Tortano
      Traditional Neapolitan Easter Bread Casatiello vs Tortano
    • Gnocchi Parisienne (Parisian Gnocchi)
    • 10 Vegetarian Pizza Toppings
      10 Italian Favorite Vegetarian Pizza Toppings

    Your Guardian Chef Mug Collection

    Reader Interactions

    Comments

    1. Kushigalu

      December 29, 2020 at 6:31 pm

      5 stars
      I have never tried someyhing like this before. What a unique, flavorful and creative dish to try for parties. Pinned. I will be making this soon.

      Reply
      • Laura

        December 30, 2020 at 5:28 am

        Thank you, I am sure you will enjoy

        Reply
    2. Jess

      December 29, 2020 at 7:01 pm

      5 stars
      OK I am LOVING this parmesan wheel. I have never seen anything like it and now I am obsessed!

      Reply
      • Laura

        December 30, 2020 at 5:28 am

        Thank you, it is a unique serving bowl

        Reply
    3. Capri

      December 29, 2020 at 7:26 pm

      5 stars
      Soo delicious! The risotto came out creamy and flavorful! Thank you for the recipe!

      Reply
      • Laura

        December 30, 2020 at 5:27 am

        Thank you, so happy you enjoyed it

        Reply
    4. Devy

      December 29, 2020 at 8:34 pm

      5 stars
      This looks delicious and sounds easy to make. And it should be ready in 25 minutes? It's surely a choice for busy midweek. I shall include in my next week planner. Thank you.

      Reply
      • Laura

        December 30, 2020 at 5:27 am

        Yes, very easy. You can use your leftover Champagne

        Reply
    5. Toni

      December 29, 2020 at 8:41 pm

      5 stars
      My family really loved it! Everyone at my house enjoyed it!

      Reply
      • Laura

        December 30, 2020 at 5:25 am

        So glad to hear, thank you for your comment

        Reply
    5 from 5 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

    More →

    Popular posts

    • Stuffed Round Courgettes
      Stuffed Round Courgettes - Round Zucchini
    • Italian gelato recipe vanilla, chocolate and pistachio balls in a serving bowl
      Italian Gelato Recipe (Vanilla, Chocolate and Pistachio)
    • Pasta a frittata Italian fried pasta
      Pasta a Frittata: Italian Fried Pasta
    • Chiacchiare Italian fried cookies
      Chiacchiere - Italian Fried Cookies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Cookie Policy
    • Terms & Conditions
    • Acceptable use policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Your Guardian Chef

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.