Champagne Risotto
Elevate your weeknight meals or wow your dinner guests with this decadently creamy Champagne Risotto, a luxurious twist on the classic Italian dish. This recipe infuses arborio rice with the effervescent elegance of Champagne, creating a light and subtly tangy flavor profile that's perfect for sophisticated palates. Tender shallots, garlic, and a splash of heavy cream enhance the creamy texture, while freshly grated Parmesan, a hint of lemon zest, and vibrant parsley add layers of rich and fresh flavor. Perfect for date nights or special occasions, this risotto pairs beautifully with seafood or roasted vegetables. Ready in just 40 minutes, this show-stopping recipe is an indulgent yet approachable way to bring a sparkling touch to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1.5 cups arborio rice
- 1 cup Champagne (or sparkling wine)
- 4 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 0.75 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper, freshly ground
- 1 teaspoon lemon zest
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat. Keep it warm but do not allow it to boil.
In a large, heavy-bottomed skillet or saucepan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
Add the chopped shallots and cook, stirring frequently, until softened and translucent, about 3 minutes.
Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.
Add the arborio rice to the pan and stir to coat the grains in the butter and oil mixture. Toast the rice lightly for 2-3 minutes until the edges become translucent.
Pour in the Champagne and stir constantly until almost all the liquid has been absorbed by the rice.
Begin adding the warm stock one ladleful (approximately 1/2 cup) at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
Once the rice is cooked to your desired consistency, stir in the heavy cream, grated Parmesan cheese, and the remaining tablespoon of butter. Mix until well combined and creamy.
Season the risotto with salt, freshly ground black pepper, and lemon zest to taste.
Remove from heat and stir in the chopped parsley for a fresh finish.
Serve immediately, garnished with extra Parmesan cheese, parsley, or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 8566 mg | 372% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2104 mg | 162% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
