Classic Champagne Risotto
Winter holidays are almost here and it's time to think about the festive menu - So, whether you're looking for a chic entrée for Christmas and New Year's eve dinner parties, or you just fancy a fuss-free elegant meal, this champagne risotto will make an excellent choice.
Risotto is the classic Italian way to serve a rice dish, which it's easy enough to make for a large crowd and can be customized with your favorite ingredients and flavors.
If you ask me, you can't go wrong with Champagne Risotto. The sparkling aromatic notes of champagne add elegance and make this classic dish a luxurious dinner course with very little effort.
Plus, it's quick enough to put together in less than half an hour, leaving you plenty of time to be with your guests.
This delicate yet rich champagne risotto is awesomely gluten-free and vegetarian, and requires 15 mins only and less than 10 ingredients, including of course your favorite champagne.
Not a champagne fan? No worries, you can substitute with your favorite cava or prosecco, they're both equally delicious.
It's not easy to master the Italian art of making risotto, but if you follow these few basic rules I promise it will be easier than you think.
This chic champagne risotto is a fantastic way to celebrate a special occasion.
Perfect to enjoy with your other half on Valentine's day, or to share with a large party of friends and family at the upcoming Christmas holidays.
Whether you're looking for a chic starter to add to your festive menu, or just want to enjoy an Italian classic, this champagne risotto will sparkle up your dinnertime.
Recipe
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Ingredients
- 2 tablespoon butter
- 1 white onion or 2 shallots, finely minced
- 180 g Italian Carnaroli Rice, or Vialone Nano
- 500 ml champagne , at room temperature
- 500 ml vegetable stock
- handful of Parmesan cheese, finely grated
- 2 tablespoon fresh parsley, finely chopped
- 2 teaspoon grated lemon zest, to serve
- sea salt & white pepper, freshly cracked, to taste
Instructions
- Melt one tablespoon of butter in a large skillet over low heat and sautée the onion for 2 minutes, until softened but not browned.
- Turn the heat slightly up, add the rice and toast until translucent, about 2 mins.
- Pour in the champagne and let the alcohol evaporates, stirring once or twice.
- Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed. Cook for about 15 min.
- When the risotto is almost ready, stir in fresh chopped parsley.
- Take the pan off the heat and add grated Parmesan and the remaining one tablespoon of butter and sttir until you reach the perfect creamy consistency.
- Season to taste, sprinkle with freshly grated lemon zest and serve.
Helpful Info for All Recipes
- I use extra-virgin olive oil in my recipes unless stated otherwise.
- For canned tomatoes, San Marzano are the best ones to look for.
- Whenever possible, go for bronze-cut pasta made in Italy. Gragnano pasta is my favorite.
- 160°C (320°F) with the oven fan on is the same as 180°C (350°F) without it.
- I test all my baking recipes in grams for accuracy, but US amounts are also provided.
- Nutrition info is an estimate from an online nutrition calculator, not a substitute for a professional nutritionist’s advice.
- Want more? Browse the Recipe Index or my cookbooks.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
