← Back to Search Results
Italian
Champagne Risotto Recipe-18421

Photo by: Joseph De Leo
Comments: 2
 

Recipe

Serve this dish with champagne.

Yield: 6 servings

Ingredients

  • ¼ cup finely minced shallots
  • 4 tablespoons (½ stick) unsalted butter
  • 1½ cups rice, preferably Arborio rice
  • 1¼ cup brut (dry) champagne
  • 3 to 5 cups chicken broth, simmering
  • ¼ cup half and half
  • ½ cup freshly grated parmesan cheese, plus additional for the table

Directions

• 1. Saute the shallots in the butter in a 2-quart saucepan over medium heat until softened, about 5 minutes. Add the rice and cook over medium heat until the rice is opaque and pearl-like, about 3 minutes.

• 2. Add 1 cup of champagne and stir until it is completely absorbed. Then add the hot broth, ½ cup at a time, stirring constantly with a wooden spoon and waiting until the broth is absorbed before adding more. Continue adding broth ½ cup at a time until the rice is cooked but still al dente, or firm to the bite. (All the broth may not be needed.)

• 3. Add the remaining ¼ cup champagne and continue stirring until almost absorbed, about 2 minutes. Remove from the heat, stir in the half-and-half and the ½ cup Parmesan, and serve immediately. If desired, pass additional Parmesan at the table.


© 1991 Bonnie Tandy Leblang and Joanne Lamb Hayes
 

Nutritional Information

Nutrients per serving (% daily value)

384kcal (19%)
117mg (12%)
1mg (1%)
99mcg RAE (3%)
247mg
27mg
10g
2g
1g
47g
35mg (12%)
308mg (13%)
7g (37%)
13g (20%)
3mg (15%)
 

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.
  • Lporro

    10.29.14 Flag comment

    Excellent!!! Very simple to follow. I had my risotto with flounder with lemon butter sauce.

  • Lporro

    10.29.14 Flag comment

    Excellent!!! Very simple to follow. I has my risotto with flounder with lemon butter sauce.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
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
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
desserts-4-today Desserts 4 Today
by Abby Dodge
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?