Go Back
+ servings
Champagne risotto served in a Parmesan wheel
Print

📋 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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 people
Calories 440kcal

Ingredients

Instructions

  • Stir fry the shallots with butter at a mild temperature. Make sure the shallots and the butter will not burn.
  • In a separate pan keep the stock warm, below boiling point
  • Once the shallots become translucent add the 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
  • 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
  • Pour the rice into the Parmesan wheel and serve immediately

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: 440kcal | Carbohydrates: 76g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 629mg | Potassium: 153mg | Fiber: 3g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 4mg