Indulge in the sophisticated flavors of Champagne risotto, a dish that marries the creamy richness of risotto with the effervescent and light notes of Champagne.
Ingredients
- 1 1/2 cups arborio rice
- 1 cup dry Champagne or sparkling wine
- 4 cups chicken or vegetable broth, kept warm
- 1/2 cup shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh chives or parsley, chopped (for garnish)
Directions
Pour the Champagne into a glass and let it breathe.
In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent. Add the minced garlic and cook for an additional minute until fragrant.
Add the arborio rice to the pan, stirring to coat the grains with the oil. Toast the rice for 1-2 minutes until the edges become translucent.
Pour in the dry champagne, stirring constantly until most of the liquid is absorbed by the rice. The champagne adds a light, effervescent flavor to the risotto.
Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente texture.
Stir in the unsalted butter and grated Parmesan cheese, allowing them to melt into the risotto. This adds a luxurious creaminess to the dish.
Season the risotto with salt and pepper to taste. Spoon the Champagne Risotto onto serving plates or into bowls.
Garnish with chopped fresh chives or parsley. Serve immediately, savoring the delicate flavors of champagne-infused risotto.
