Meet your new favorite comfort food: Champagne Risotto. This dish is a delightful twist on a classic, using champagne to add an unexpected depth and a touch of elegance. Perfect for special occasions or when you just want to treat yourself to something extraordinary.
Arborio rice is the star of any risotto. Its high starch content gives the dish its signature creamy texture. Unsalted butter and olive oil create a rich base for sautéing, while shallots and garlic add depth and aroma. The real twist here is the dry champagne, which brings a unique, slightly fruity flavor that elevates the dish. Chicken or vegetable stock is used to cook the rice, infusing it with savory notes. Finally, Parmesan cheese, heavy cream, and fresh parsley create a creamy finish, adding richness and a hint of freshness. Season with salt and black pepper to bring everything together.
Pair this risotto with a light salad of arugula and cherry tomatoes dressed with a simple balsamic vinaigrette. For a protein, seared scallops or grilled chicken breast complement the creamy texture perfectly. A crisp glass of the same champagne used in the risotto can round out your dining experience beautifully.
Start by gently heating your chicken or vegetable stock in a saucepan over low heat. This ensures it will be ready to help cook the rice without interrupting the cooking process. Meanwhile, in a large pan, melt the unsalted butter with olive oil over medium heat. The combination of fats will create a lovely, rich base.
Add in the finely chopped shallots and minced garlic, sautéing until they are fragrant and translucent. This usually takes about 3-4 minutes. You’ll want them soft but not browned, so keep an eye on the heat.
Introduce the Arborio rice to the pan, stirring to coat each grain with the butter and oil mixture. This step is crucial for achieving that creamy risotto texture. Next, pour in the champagne. It will sizzle a bit, so keep stirring until the liquid is absorbed by the rice.
Now, begin adding the warm stock, one ladle at a time. Stir frequently, allowing the rice to absorb the stock before adding more. This process, which takes about 18-20 minutes, allows the rice to release its starch and become creamy.
Once your rice is al dente and the consistency is creamy, stir in the Parmesan cheese and heavy cream. This is where the magic happens, turning your risotto into a luscious, velvety dish.
Season to taste with salt and black pepper. Finally, garnish with freshly chopped parsley to add a pop of color and a touch of freshness. Serve immediately to enjoy the perfect texture and taste.
Share