Champagne Risotto

Celebrate your achievements with this elegant Champagne Risotto, combining creamy Arborio rice with the effervescence of champagne, perfect for adding a touch of class to your dining experience.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

Arborio rice: 1 1/2 cups

Unsalted butter: 2 tbsp

Olive oil: 1 tbsp

Shallots, finely chopped: 2

Garlic cloves, minced: 3

Dry champagne: 1 cup

Chicken or vegetable stock: 4 cups

Parmesan cheese, grated: 1/2 cup

Heavy cream: 1/4 cup

Fresh parsley, chopped: 2 tbsp

Salt: to taste

Black pepper: to taste

Instructions

1. Heat the chicken or vegetable stock in a saucepan over low heat.

2. In a large pan, melt the butter with olive oil over medium heat.

3. Add shallots and garlic, sauté until fragrant and translucent.

4. Stir in the Arborio rice, coating it with the butter and oil mixture.

5. Pour in the champagne, stirring constantly until absorbed by the rice.

6. Add the warm stock, one ladle at a time, stirring frequently until each addition is absorbed before adding the next ladle.

7. Once the rice is al dente and creamy, approximately 18-20 minutes, stir in the Parmesan cheese and heavy cream.

8. Season with salt and black pepper to taste.

9. Garnish with freshly chopped parsley and serve immediately.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the risotto in a saucepan over low heat; add a splash of stock or water and stir until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.