Champagne Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.

2. 2

   Sauté Shallots and Garlic

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and cook until translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and stir to coat it in the oil and butter. Cook for about 2-3 minutes until the rice is lightly toasted.

4. 4

   Deglaze with Champagne

   Pour in the Champagne or sparkling wine, stirring continuously until it is mostly absorbed by the rice.

5. 5

   Add the Broth Gradually

   Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

6. 6

   Finish the Risotto

   Once the rice is cooked, remove the skillet from heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and black pepper to taste. Mix well until creamy.

7. 7

   Serve

   Serve the risotto hot, garnished with chopped fresh parsley.