Champagne Risotto

Champagne risotto is an elegant and refined dish, perfect for special occasions. Here is a classic recipe to prepare it:

Ingredients

• 350 g of Carnaroli or Arborio rice
• 1 bottle of Champagne or brut Sparkling Wine
• About 1 liter of vegetable broth
• 1 small shallot
• 50 g of butter
• Grated Parmesan cheese to taste
• Salt to taste
• White pepper (optional)

Preparation

1. Start by preparing the vegetable broth and keep it warm over low heat.
2. Finely chop the shallot and put it in a high-sided pan with half of the butter to melt over medium heat.
3. Add the rice and toast it for about 2 minutes until it becomes translucent, making sure to stir continuously.
4. Pour half of the Champagne or Sparkling Wine and let the alcohol evaporate on high heat, always stirring.
5. After the wine has evaporated, begin to add the vegetable broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next.
6. Halfway through cooking, add the rest of the Champagne or Sparkling Wine. Continue with the broth until the rice is fully cooked, which should be al dente.
7. When the rice is cooked, remove the risotto from the heat and incorporate the remaining cold butter and grated Parmesan cheese, stirring vigorously to cream it.
8. If desired, adjust with salt and season with white pepper.
9. Serve immediately.

The secret to this risotto lies in the use of Champagne, which must be of good quality to give the dish its fragrance and an unmistakable taste. The final creaming is also important, which must be done off the heat to preserve the creaminess of the dish.