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Italian Champagne Risotto
4 from 6 votes

Italian Champagne Risotto

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

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

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

    Cup of Yum
  1. Melt one tablespoon of butter in a large skillet over low heat and sautée the onion for 2 minutes, until softened but not browned.
  2. Turn the heat slightly up, add the rice and toast until translucent, about 2 mins.
  3. Pour in the champagne and let the alcohol evaporates, stirring once or twice.
  4. Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed. Cook for about 15 min.
  5. When the risotto is almost ready, stir in fresh chopped parsley.
  6. 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.
  7. Season to taste, sprinkle with freshly grated lemon zest and serve.