Easy Recipe for Champagne Risotto
Sophisticated Italian Dish with Sparkling Wine, Shallots and Cheese
Aug 20, 2009
This Champagne risotto is elegant, delicate and so simple, and would beautifully precede a main course of grilled (broiled) fish. It comes from Tessa Kiros’ cookery book Falling Cloudberries (pub. Murdoch £17.99) and appears here with permission.
People may appreciate smaller portions if they’re having it as a starter, so this risotto could serve even more than six people. You could add an extra ingredient to make it more robust - a couple of shelled prawns (shrimp) perhaps, or some asparagus - but Tessa Kiros says she prefers the almost startling honesty of just Champagne. If you wish you could add a whisked egg yolk, incorporated into the risotto at the last moment.
If you don’t want to use the best Champagne, then don’t worry; you could also use prosecco, that sparkling Italian wine instead. A prosecco risotto would certainly add impact to any Italian themed meal. You will need just 500 ml (2 cups) of Champagne (or prosecco) for the risotto, so you can have a glass yourself while you are stirring and definitely serve it with a glass or two as well. Scarmoza and cacciotta are types of dry mozzarella cheese.
Champagne Risotto – Recipe
Ingredients - Serves 6
- 3 Tablespoons olive oil
- 2 Small French shallots, finely chopped
- 500 g (1 lb 2 oz) Arborio or Carnaroli rice
- 600 ml (21 fl oz) Champagne
- 50 g (1 ¾ oz) Parmesan cheese, grated, plus extra, for serving
- 80 g (2 ¾ oz) unsmoked Scarmoza or Cacciotta cheese, grated
- 40 g (1½ oz) butter
Method
- Heat the oil in a large heavy-based saucepan with high sides. Sauté the shallots gently for 5 minutes until they are softened and slightly golden. Add the rice and cook, stirring, for 30 seconds or so, until it is well coated with the oil.
- Add 300 ml (10 ½ fl oz) Champagne, stir and let the rice absorb it before you add one ladleful of hot water. When it has been absorbed, add another ladleful, stirring continuously to prevent the risotto sticking. Continue cooking the risotto in this way, making sure the water is absorbed before the next ladleful is added.
- After about 20 minutes you should have added about 1 litre (4 cups) of water. Add salt to taste. When the rice has absorbed all the water, add the remaining Champagne. Stir well and then stir in the parmesan, scarmoza and butter.
- Taste for salt again and serve immediately, with freshly ground black pepper and extra grated parmesan.
Now try Tess Kiros' recipe for Real Italian Pizza
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