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March 13, 2011 / erostositko

Recipe: Champagne Risotto

I first had this dish in Rome and loved it. I realized it was fairly easy to duplicate by simply substituting champagne for wine in a traditional risotto recipe. Serve this as a rich side dish or top with sauteed vegetables for a meal.

Champagne Risotto ingredients: butter, olive oil, onion, rice, champagne, chicken broth, salt & pepper, parmesan cheese

-2 tbsp butter

-2 tbsp olive oil

-1 small onion, chopped fine

-½ cup champagne

-1 cup arborio rice

-3 cups chicken broth

-Salt & freshly ground pepper, to taste

-½ cup freshly grated Parmesan cheese

In a saucepan, heat chicken broth over medium low heat. Melt butter and the olive oil in a large pan over medium heat. Add onion and sauté until just golden, about three minutes. Add rice, stirring until well coated. Slowly stir in champagne; bring to a boil and cook until it reduces by half. Season with salt and pepper. Add 1 cup of stock and let simmer until almost absorbed, about 8 to 10 minutes. As the rice absorbs the liquid, add remaining stock one cup at a time, again stirring frequently, until risotto is creamy and rice is al dente. When cooked, stir in the Parmesan cheese and serve.

 

Onions sauteeing

Rice added

Rice is starting to absorb the broth and thicken

When all of the broth is absorbed, stir in cheese

Ready to eat

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2 Comments

Leave a Comment
  1. Maribeth / Mar 13 2011 7:52 pm

    Liz, I always was intimidated by risotto, Thanks for the step by step. I plan to make it for my next dinner guests, kathy and george.

  2. Mary / Mar 14 2011 8:18 am

    Looks delicious. I’m sure the champagne adds a nice flavor.

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