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Champagne Risotto Recipe-18421

Photo by: Joseph De Leo
Comments: 2


Serve this dish with champagne.

Yield: 6 servings


  • 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


• 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%)
35mg (12%)
308mg (13%)
7g (37%)
13g (20%)
3mg (15%)

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  • 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.


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