Italian Champagne Risotto
User Reviews
4
6 reviews
Good
-
Prep Time
5 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Italian Champagne Risotto
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 tablespoon butter
- 1 white onion finely minced, or 2 shallots
- 180 g carnaroli rice or Vialone Nano, Italian
- 500 ml champagne at room temperature
- 500 ml vegetable stock
- Parmesan Cheese finely grated, handful
- 2 tablespoon parsley finely chopped, fresh
- 2 teaspoon lemon to serve, zest, grated
- sea salt freshly cracked, to taste
- white pepper freshly cracked, to taste
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.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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