RISOTTO ALLO CHAMPAGNE (CHAMPAGNE RISOTTO)
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- 4
Ingredients
- 500 ml (approx. 2 cups) chicken or vegetable stock
- 80 g (6 tablespoons) unsalted butter
- 1 small yellow onion, finely chopped
- 300 g (1 1/2 cups) Italian Carnaroli or Arborio rice
- 500 ml (2 cups) champagne, at room temperature
- 25 g (1/4 cup) grated Parmesan cheese
- Salt and freshly ground white ground pepper
Preparation
Step 1
1. In a saucepan over medium heat, warm up the stock
2. In a large saucepan heat 50 g (4 T) of butter. Add the chopped onion and sauté for 2-3 minutes over medium heat. Add the rice and stir thoroughly for about 3 minutes, in order to “coat” the rice well with the butter and onions. (This helps regulate absorption of the wine.). Add 250 ml (1 cup) champagne and stir until completely absorbed
3. Add a soup ladle or two of the stock until the rice is just covered, and stir continuously with a wooden spoon. When the stock is almost completely absorbed, repeat this process for about 9 minutes. Add the rest of champagne about 250 ml (1 cup). Cook for 5-6 minutes until the champagne is completely absorbed. It depends on the rice’s cooking time, which should be clearly indicated on the package.
The end of the cooking is critical for the final texture of the dish, so when the rice is nearly tender to the bite, but with just a hint of resistance (al dente), and the liquid you have added up to this point has been mostly absorbed (the risotto should still seem a bit “soupy”), add the Parmesan and butter to taste, about 30 g (2 T).
Remove your risotto from the heat. At this point, keep stirring the risotto to blend in the cheese and butter. You can also add some salt and freshly ground pepper to taste. Let it stand for 1 or 2 minutes. Arrange the risotto on a serving dish, serve immediately (plan your timing well – it is very easy to overcook risotto!).
Note: My favorite champagne is Cristal, but I prefer to drink it rather than put it in my rice! Actually for this recipe, you can also use any good Dry Sparkling wine, Italian, French or otherwise.