Champagne Risotto Recipe

Name: Champagne Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons butter; 2 shallots, finely chopped; 1 ½ cups risotto rice; 1 ¼ cups champagne; 3 cups light vegetable stock; ⅔ cup heavy cream; ½ cup parmesan cheese, freshly grated; 2 teaspoons chervil; salt; fresh ground pepper; black truffle, shavings garnish

Servings: persons

2 tablespoons butter
2 shallots, finely chopped
1 ½ cups risotto rice
1 ¼ cups champagne
3 cups light vegetable stock
⅔ cup heavy cream
½ cup parmesan cheese, freshly grated
2 teaspoons chervil
salt
fresh ground pepper
black truffle, shavings garnish

1
Melt butter in large heavy pan.
2
Add shallots.
3
Cook over low heat.
4
Stir occasionally for 2 to 3 minutes until softened.
5
Add rice and cook stirring constantly until grains are coated in butter.
6
Carefully pour 2/3 of the champagne so it does not bubble over and cook over high heat, stirring constantly until the champagne is absorbed.
7
Add stock a ladleful at a time, stir constantly and make sure that each addition has been completely absorbed before adding more.
8
It should gradually become creamy and velvety and the stock should all be absorbed.
9
When tender but with a bit of a bite, stir in the remaining champagne with the cream and cheese.
10
Adjust your seasonings.
11
Remove from heat, cover and let stand for a few minutes.
12
Stir in Chervil.
13
Garnish with truffle to enhance the flavor.
14
Time is estimated.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 2 shallots, finely chopped, 1 ½ cups risotto rice, 1 ¼ cups champagne, and more.

Yes, Champagne Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Champagne Risotto

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