← Back to Search Results
Italian
Champagne Risotto for Two

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Please, whatever you do, don’t open a bottle of champagne specifically for this. I mean, not unless you want to, and drink the other half of the bottle as you eat, as a wallowing-in-luxury way to welcome in the New Year, in bed preferably.

It’s a great way to use up any dregs from last night, though. And any fizzy white wine would do; indeed I most often make it with Prosecco which I love inordinately for its soft bubble and mood-enhancing Venetian zing.

Yield: Serves 2

Ingredients

  • 1 small stick of celery, ¼ cup when chopped
  • 2 leeks, 1 cup when white part is chopped
  • ¾ stick unsalted butter
  • 1½ cups champagne
  • 1 teaspoon olive oil
  • 3 cups chicken (or vegetable) stock
  • 1 1/3 cups carnaroli or arborio rice
  • ¼ cup Parmesan, grated
  • Ground white pepper

Directions

Chop the celery and the white part of the leeks very finely. Melt ½ stick of the butter with the oil in a wide saucepan and cook them gently until softened. In another saucepan, pour in 1 cup of the champagne and all of the chicken stock, and keep on a very low simmer nearby to your risotto.

When the vegetables are soft, tip in the rice and turn in the oil until slicked and glossy. Turn up the heat, pour in the remaining ½ cup champagne and, stirring all the time, let it be bubblingly absorbed.

Turn down the heat slightly but not too low, and keep adding ladles of champagney stock, letting one ladleful be absorbed before adding the next, stirring all the while.

Once the rice is cooked – 18–20 minutes should do it – stop, even if you’ve got some stock left over. Equally, if the rice has absorbed all the stock and yet needs further cooking – both happen – add a little more, or if it’s just a very little more you think you need, boiling water will do.

Off the heat, beat in the remaining butter and the Parmesan. Season with a good grinding of white pepper if possible to keep it looking pure and unspeckled.

Notes

To be honest, the wine you use doesn’t even have to be fizzy; but it does have to be good: not great, but happily drinkable; you really taste it here.

And in place of the leeks you could use four fat scallions.


© 2004 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

1047kcal (52%)
1740mg (72%)
122g
5g
41g (63%)
0g
24g (122%)
12g
2g
102mg (34%)
7g
15g
67mg
355mg
357mcg RAE (12%)
6mg (9%)
198mg (20%)
7mg (40%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
west-coast-cooking West Coast Cooking
by Greg Atkinson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lidias-italy Lidia's Italy
by Lidia Bastianich
mexican-everyday Mexican Everyday
by Rick Bayless
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
desserts-4-today Desserts 4 Today
by Abby Dodge
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?