This creamy Champagne Risotto is such an easy dish to make. Making risotto is usually thought of as being difficult but in reality, it's quite simple. This risotto is made with champagne, mushrooms and parmesan cheese and is perfect to serve during the holidays.
Risotto is not a difficult dish to make and please don't reserve making it only on special occasions. I think the process of cooking risotto is a bit intimidating to some people, perhaps because it needs to be stirred frequently and needs constant attention. The stirring is important not only because it keeps the rice from sticking to the bottom of your pan, but it also helps to create the lovely smooth and creamy sauce found in a really good risotto.
The most important ingredient in this or in any risotto is of course, the rice. Arborio is my rice of choice for risotto because arborio is a short grain rice and it yields a creamy risotto with a slight bite to each grain. Using regular long-grain rice will result in a mushy risotto.
This champagne risotto is rich, creamy and full of flavor. I added sliced mushrooms which gave the risotto another wonderful element of flavor and texture.
I wouldn't suggest you open a bottle of champagne simply for this recipe. Use a bit of the champagne in the risotto, then pour and enjoy the rest.
- 8 oz fresh mushrooms, sliced
- 1 shallot, finely chopped
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 5-6 cups chicken broth
- 2 cups Arborio rice
- 8 oz Champagne or sparkling wine
- 1/2 cup parmesan cheese, freshly grated
- Heat 2 tablespoons of the butter with the olive oil in a large deep sided pan over a medium-low heat. Add the fresh mushrooms and cook for about 2 minutes.
- Add the shallot and the garlic and cook for another two minutes.
- Season lightly with salt and pepper.
- In another medium sized saucepan, bring the chicken broth to a boil. Reduce to a simmer.
- Stir the rice into the mushroom mixture and let the oils coat the grains. Continue toasting the rice, stirring constantly, for about 3 minutes.
- Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes.
- Add 1 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
- Continue cooking the rice, adding the broth 1 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender and the mixture is creamy, about 30 minutes. (You many not need to add the additional cup of broth)
- Remove from the heat.
- Add the remaining butter, parmesan cheese and salt to taste.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.