Italian Champagne Risotto

Name: Italian Champagne Risotto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 2 tablespoon butter; 1 white onion or 2 shallots; 180 g Italian Carnaroli Rice; 500 ml champagne; 500 ml vegetable stock; Handful of parmesan cheese; 2 tablespoon fresh parsley; 2 teaspoon grated lemon zest; sea salt & white pepper

User Reviews

4.0

6 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Course
Main Course
Cuisine
Italian

Italian Champagne Risotto

Yvonne Simmons

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 tablespoon butter
1 white onion or 2 shallots finely minced
180 g Italian Carnaroli Rice or Vialone Nano
500 ml champagne at room temperature
500 ml vegetable stock
Handful of parmesan cheese finely grated
2 tablespoon fresh parsley finely chopped
2 teaspoon grated lemon zest to serve
sea salt & white pepper freshly cracked, to taste

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Instructions

Melt one tablespoon of butter in a large skillet over low heat and sautée the onion for 2 minutes, until softened but not browned.
Turn the heat slightly up, add the rice and toast until translucent, about 2 mins.
Pour in the champagne and let the alcohol evaporates, stirring once or twice.
Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed. Cook for about 15 min.
When the risotto is almost ready, stir in fresh chopped parsley.
Take the pan off the heat and add grated Parmesan and the remaining one tablespoon of butter and sttir until you reach the perfect creamy consistency.
Season to taste, sprinkle with freshly grated lemon zest and serve.