Creamy Champagne Risotto with Parmesan (Easy & Elegant Recipe)

An indulgent and creamy risotto recipe made with arborio rice, butter, champagne (or white wine), and parmesan. A simple yet luxurious dish that pairs well with many mains or can shine on its own.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 2 people

Calories 675 kcal

Equipment

2 pot

Ingredients

2 tbsp butter
1 medium size onion finely chopped
3 garlic clove thinly sliced
1 cup arborio rice
1/2 cup champagne
3 1/2 cup stock can be of your preference
1 tbsp lemon juice
2 tsp lemon rind
salt to taste
black pepper to taste
60 g parmesan cheese

Instructions

Heat up the stock in pot and leave it low heat to keep warm.
In another pot over medium heat melt the butter until starts to foam.
Add onions and cook for about 5 minutes until translucent.
Add garlic and cook for another minute or so.
Add the rice, you can turn up the heat slightly at this point.
Cook until rice is mostly clear with a small dot in the centre.
Add the champagne or wine and cook until alcohol is mostly evaporated.
Start adding the stock, one ladle at a time. Add mix and let it cook slowly.
Once all the liquid has evaporated add the next ladle and repeat until no more sock left or until the risotto rice is al dente.
Season with salt and black pepper if necessary.
As soon as the rice is cooked turn off the heat, add lemon juice, lemon rind and parmesan.
Mix and serve!