Traditional recipes

Champagne risotto recipe

Champagne risotto recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto

This risotto is easy to make and packed full of flavour. Risotto rice is simmered with vegetable stock and Champagne, before being seasoned with Parmesan cheese.

6 people made this

IngredientsServes: 6

  • 1 onion, chopped
  • 150ml Champagne
  • 4 tablespoons grated Parmesan cheese
  • 400ml stock, hot
  • 1 tablespoons olive oil
  • 500g Arborio (risotto) rice
  • 1 knob butter

MethodPrep:25min ›Cook:15min ›Ready in:40min

  1. Heat 1 tablespoon oil in a non-stick frying pan. Saute onion over medium heat until golden brown.
  2. Add rice and stir to coat the rice in oil. Pour in the Champagne and reduce.
  3. Gradually add the stock. Cook for 15 minutes without stirring, but shake the pan occasionally.
  4. Remove from heat. Add Parmesan and butter. Stir over low heat for a few minutes. Serve in glasses for a starter or on plates for a main course.

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Reviews & ratingsAverage global rating:(2)


The perfect hangover cure is a creamy rice dish made with leftover Champagne

It can be tempting to throw out Champagne as the carbonation falls flat and it's no longer drinkable, but chefs told Insider there are tons of delicious — and cost-savvy — ways to use the bubbly in food recipes.

"Now that it's just flat wine, it may not be good for drinking. It may not give you the same flavor that you're looking for in a good drinking wine, but in cooking, it still has so much value," chef Adrienne Cheatham, a "Top Chef" finalist from season 15, told Insider.

To test the suggestion, I used my leftover Champagne from New Year's Eve to cook a warm Champagne risotto recipe by chef Giada De Laurentiis.

Here's how my experience using leftover Champagne in cooking panned out.


Preparation

Step 1

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.

Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.


Leftover Champagne Recipes That Make Great Use Of Your Bubbly

When New Year's Eve has come and gone, you may find yourself in a common conundrum. Allow us to paint the scene: You invited everyone you've ever met or interacted with on social media over to your apartment because you refuse to leave the house on New Year's Eve and had too many recipes you needed to squeeze in before the end of the 2014. The only problem was that too many other people also had a stay-at-home rule on New Years and maybe you overestimated the amount of cheap Champagne you could collectively consume with the close pals that did show up to your party. It happens to the best of us.

Chances are, after a night of trying to finish all that Champagne, you won't be looking to drink more bubbly anytime soon. This is why we've compiled some excellent recipes that can help you use up those extra bottles.

It might not be immediately obvious, but the fruity, yeasty, and sometimes nutty flavor of Champagne goes great in food. It naturally complements desserts like cakes and sorbets and adds oomph to frosting, but it can also give a surprisingly pleasant kick to staples like salmon, risotto and Jell-O. You cook with wine, so why not cook with Champagne?

Here are 17 recipes that include Champagne as an ingredient, so you don't have waste any of that precious bubbly.


Champagne Risotto Recipe for New Years

Risotto dates back all the way to the 14th century B.C. but is still an iconic Italian dish. It is typically served as either an appetizer or a main dish, and consists primarily of four main components: vegetables, broth, flavoring, and Italian rice.

Because it is such a classic and iconic dish, it’s important to add a twist to it if you want it to stand out. This New Year, consider making champagne risotto! It takes this classic dish and adds a modern, elegant twist to it.

Recipe Overview

This champagne risotto recipe from Food Network takes about an hour, and requires an intermediate level of experience cooking. If you consider yourself more of a novice, give yourself plenty of time (much more than an hour) and take things slowly. This is also a recipe to serve two, which is perfect for an intimate dinner, side dish, or as an appetizer. If you are cooking for more, consider doubling the recipe (and adjusting the cooking times accordingly).

Necessary Ingredients

  • 3 cups chicken broth (reduced sodium for a healthier alternative)
  • 12 stalks of asparagus
  • 2 tablespoons of butter
  • 1 shallot
  • ¾ cup medium grain white rice
  • ¾ cup champagne
  • ¼ cup grated parmesan (freshly grated if possible)
  • Dash of salt & pepper
  • 4 slices of prosciutto

Prepare the Ingredients

To prepare the ingredients for cooking, first take the 12 stalks of asparagus and cut them at a diagonal, into approximate 1-inch pieces. Next, prepare the shallot by finely mincing it.

Blanch the Asparagus

Take a medium sized pot (a bigger pot will be needed if you’re increasing the recipe), and pour in the chicken broth. Set the flame on the stove to medium, and bring the chicken broth to a boil. Once you get it boiling, reduce the heat to a simmer. Next, you’re going to blanch the asparagus in this chicken broth for about two minutes. If you’re unfamiliar with blanching, here’s a great article to teach you more. Take the asparagus out, and then leave the chicken broth on a low simmer. Just set the asparagus aside for now. Now, preheat the oven for 450 degrees.

Get the Sauce Going

Grab another medium-sized pot (adjust accordingly) and melt half of the butter in it. Add the minced shallot and let it cook in the butter for about three minutes or until the pieces become translucent. Mix the rice in, making sure to coat it in the butter! Stir for about three minutes, and then add in the champagne slowly, stirring as you go. Stir sporadically for the next three minutes or until the champagne has evaporated. Next, take about ½ a cup of the broth from the other pot you have on the stove and add it to the mix. It should be absorbed in about two minutes once it is, add another ½ cup of broth. Keep doing this for about 15-20 minutes.

Prepare the Prosciutto

The oven should be preheated by now. As you continue to add in broth and have it absorbed by the rice, get the prosciutto garnish ready. Put the prosciutto slices on a lightly greased baking sheet and put into the oven for about six minutes, where they will crisp up nicely.

Time to Serve!

After 20 minutes of absorbing the continually-added broth, the risotto is ready. Remove it from the heat, and stir in the last tablespoon of butter, a dash of salt and pepper, and the grated cheese. Take the asparagus from where you’ve set them and stir those in, too! Scoop risotto into serving dishes, and then crumble the crispy prosciutto over the top of the dish for one last delicious touch. Serve with whatever champagne you have remaining, and enjoy!


Champagne risotto – Italian Recipe (VIDEO)

After toasting with champagne on New Year’s Eve, try to cook with us this refined risotto… you’ll certainly leave your guests amazed!

Sipping a glass of champagne is always a pleasure, but we can use it also for cooking a refined risotto, let’s see together how to do it.

In this recipe the champagne can be substituted with a good quality brut sparkling wine. Let’s see together what ingredients we’ll need:

• ½ onion
• Just under 2 cups (350 g) of Carnaroli rice
• 1 cup (100 g) of grated Parmesan cheese
• 3 ½ tbsp (50 g) of butter • Vegetable broth
• salt
• 2 tbsp of extra virgin olive oil
• 1 bottle of champagne


Let’s make together the risotto with champagne:

In a saucepan melt the butter with the oil, add the onion and brown it on a very low flame. Now add the rice and let it toast for a few minutes.
It’s time to add the champagne, little by little… until the bottle is over and the rice is cooked. If the champagne is not enough, use the vegetable broth to finish cooking.
The rice is cooked al dente, after half of the cooking time I added salt and now we can cream it with the parmesan cheese. Stir and let it rest for a few minutes.
As you can see this refined first course is easy and quick to prepare. Now just serve it to your guests and… buon appetito!


Fabio Viviani’s Champagne Strawberry Risotto Recipe

Click for printer-friendly version!

Top Chef All Star Fabio Viviani shares his sexy recipe for Champagne Strawberry Risotto, perfect for a romantic dinner for two. Watch Chef Fabio in Fabioloso! for added instruction and entertainment.

Get Fabio Viviani’s Chicken Marsala Recipe also featured in the video here.

Ingredients for Champagne Strawberry Risotto:
2 cups Arborio rice
1 tbsp butter
1 shallot, thinly sliced
1 cup champagne
1 quart vegetable or chicken stock
1 cup strawberries
1 tsp sugar (if desired)
salt & pepper to taste
5-6 candied walnuts

Note: Serves two.

1. In a saucepan over medium-medium high heat, caramelize sliced shallot in butter.
2. Add rice, stirring until butter is absorbed.
3. Stir in champagne being cautious of flare-up. Reduce.
4. Stir in stock and reduce until creamy, 25-30 minutes.
5. Add salt and pepper to taste.
6. When rice is cooked and mixture is creamy, gently stir in strawberries.
7. Garnish with candied walnuts and serve piping hot.


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Milanese Strawberry Champagne Risotto Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 32 oz. excellent quality chicken or vegetable stock
  • 2 oz. brown butter and 4 sliced strawberries to garnish
  • 2 oz. extra virgin olive oil
  • 4 oz. unsalted butter
  • 2 shallots, minced
  • 2 cups Arborio rice
  • 8 oz. champagne, spumante or other dry sparkling wine
  • 4 oz. Strawberry, thawed
  • 3 oz. Parmigiano Reggiano cheese, grated
  • 3 tbsp. chopped parsley

Ingredients

  • 32 oz. excellent quality chicken or vegetable stockshopping list
  • 2 oz. brown butter and 4 sliced strawberries to garnish shopping list
  • 2 oz. extra virgin olive oilshopping list
  • 4 oz. unsalted buttershopping list
  • 2 shallots, minced shopping list
  • 2 cups arborio riceshopping list
  • 8 oz. champagne, spumante or other dry sparkling wineshopping list
  • 4 oz. Strawberry, thawed shopping list
  • 3 oz. parmigiano Reggiano cheese, grated shopping list
  • 3 tbsp. chopped parsleyshopping list

How to make it

  • Warm stock in a saucepan and leave over low heat until needed.
  • Sauté strawberries in brown butter and a pinch of salt for 1 minute, and keep warm until needed.
  • Heat oil and 2 ounces butter in a heavy bottomed sauté pan over medium-high heat
  • . Add shallot and sauté 1 minute. Add rice and sauté approximately 1 minute, stirring constantly until rice begins to sizzle and pop.
  • Add sparkling wine and allow it to absorb almost completely, stirring constantly.
  • Add Strawberry puree and allow it to absorb almost completely, stirring constantly.
  • Add stock one cup at a time, stirring constantly until each cup is absorbed and the correct texture is reached.
  • Stir in cheese, remaining 2 ounces butter and parsley. Season well with salt and ground black pepper.
  • Top each portion with slices of sautéed strawberry and serve immediately.
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The Cook

The Rating

Risottos are great and this is a special treat with the addition of strawberries which are perfect with the sparkling wine.
You have my 5 fork rating Sherry
Michael

This sounds scrumptious. Love the addition of strawberries. Great post. You have my 5. Yummers.