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Champagne Risotto

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Ingredients for 4 servings:

  • 2 tbsp butter
  • 2 shallots, finely chopped
  • 2 stalk(s) Celery, finely chopped
  • 200g risotto
  • 3 dl champagne
  • 5 dl vegetable broth
  • 75 g Parmesan, freshly grated
  • 50 g butter
  • black pepper
  • Salt
  • ½ dl champagne

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the butter in a pan and sauté the shallots and celery for 2-3 minutes. Then add the rice, stir well, and deglaze with the champagne. Reduce while stirring constantly. Gradually add the stock (in about 3 batches) and reduce until the next batch is ready (about 20 minutes, depending on the type of rice). Mix in the Parmesan cheese and butter, season with salt and pepper, remove the pan from the heat, and let it rest for about 1 minute. Just before serving, finish each batch with a shot of champagne.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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