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.
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!
Video
Notes
On the video I have added reduce cream, however this its only required if you are going to make arancini balls.