Easy Champagne Risotto
- Culibloom
- 13 minutes ago
- 2 min read
Risotto is the classic Italian way to serve a rice dish, which it's easy enough to make for a large crowd and can be customized with your favorite ingredients and flavors.
If you ask me, you can't go wrong with Champagne Risotto. The sparkling aromatic notes of champagne add elegance and make this classic dish a luxurious dinner course with very little effort.
Ingredients
6 tablespoons extra-virgin olive oil
½ large white onion finely chopped
2 cups Acquerello rice
1 cup champagne
32 ounces vegetable stock
1 stick unsalted butter
1 ¾ cups (1 container) finely grated pecorino romano
Instructions
Heat oil in a 6-quart Dutch oven over medium.
Cook ½ large white onion finely chopped and a dash of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes.
Add ½ cup champagne and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, 5 minutes.
Add rice and stir well to coat with oil.
Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes.
Add champagne and another dash of salt.
Bring to a simmer and cook, stirring occasionally, until champagne is completely evaporated, 2 minutes.
Reduce heat to medium, then add vegetable stock stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low.
The finished texture should be more of a liquid than a solid.
Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center.
Remove pot from heat, add butter, and stir until melted.
Gradually add 1 ¾ cups pecorino Romano, stirring until cheese is melted and liquid surrounding risotto is creamy but very fluid.
