Italian Champagne Risotto
Serving: 4
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.
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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.