Champagne Risotto with Truffle Oil Recipe

Name: Champagne Risotto with Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Chicken Stock; 12 whole Cooked Shrimp, Peeled; 2 Tablespoons Vegetable Oil; 1/4 cups Butter; 2 whole Shallots, Diced; 1 whole Leek, Diced; 1- 1/2 cup Arborio Rice; 2- 1/2 cups Champagne, Or Dry Sparkling White Wine; 1/2 cups SarVecchio, Or Parmesan Cheese; Salt And Pepper, to taste; 1 Tablespoon Truffle Oil

Servings: persons

1
Add the chicken stock to a sauce pan and bring to a boil.
2
Reduce the heat and maintain a simmer over low heat while using the stock for the risotto.
3
Add the shrimp to the stock to heat while working on the risotto.
4
In a larger sauce pan, heat the oil and the butter over medium heat.
5
Add the shallots and leeks and cook, stirring constantly for 2 minutes.
6
Reduce the heat and the arborio rice and mix to coat.
7
Cook for about 2-3 minutes or until the grains are translucent.
8
Next pour in half of the champagne and cook, stirring constantly, until reducedabout 1-2 minutes.
9
Gradually add the hot chicken stock, one scoop at a time and stir constantly until it is absorbed.
10
Continue adding stock and stirring until absorbed.
11
Increase the heat to medium again so that the liquid bubbles.
12
Repeat for 20 minutes or until all of the liquid is absorbed.
13
Once the chicken stock has been absorbed, stir in the remaining champagne and cook for another 2-3 minutes, or until the liquid is absorbed and the rice is creamy.
14
Remove the risotto from the heat and stir in the SarVecchio until melted.
15
Season with salt and pepper.
16
To serve, spoon desired amount into bowls and garnish with shrimp and truffle oil.

1021

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 cups Chicken Stock, 12 whole Cooked Shrimp, Peeled, 2 Tablespoons Vegetable Oil, 1/4 cups Butter, and more.

Yes, Champagne Risotto with Truffle Oil falls under the Seafood 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.

That's it — enjoy your meal!

Champagne Risotto with Truffle Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions