📋 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.

Course Rice

Cuisine Italian

Diet Gluten Free

Keyword Champagne risotto, New Year risotto, prosecco risotto

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 440kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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