• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Champagne Risotto

November 29, 2009 by The Runaway Spoon 5 Comments

IMG_0569 Champagne Risotto

Champagne Risotto

This is my favorite accompaniment to Crispy Chestnut Veal, as it is flavorful in a gentle way that doesn’t overpower the delicious veal.  The pale champagne color is part of its charm, so use a light colored stock and do not allow the shallots to brown.

2 cups champagne

2 cups light chicken broth

2 shallots

1/4 cup olive oil

1 cup arborio (risotto) rice

1/2 cup finely grated parmesan cheese

sea salt

Stir the champagne and the chicken broth together in a bowl or four-cup measuring jug.  Bring to room temperature (or microwave on half-power for 30 seconds).

Finely chop the shallot and place in a large deep sauté pan with the olive oil.   Sauté over medium high heat until the shallots are soft and translucent but not browned.  Add the rice and stir to coat.  Cook the rice until it is translucent around the edges, about three minutes.  Pour in about 3/4 cup of  the champagne mixture and cook, stirring constantly until the liquid is almost all absorbed.  Continue adding the liquid, about 3/4 cup at a time, stirring after each addition and not adding more until the liquid is absorbed.  This may take up to 20 minutes.  Don’t raise the heat to speed things up, just be patient.  After the last liquid is absorbed, taste to see that the rice is cooked but has a little bite to it. If needed, add a bit of water and stir until al dente.  Stir in the Parmesan cheese and salt to taste.

This is best served immediately, but can be held, covered tightly, for about 20 minutes.

Serves 4- 6

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email

Related

Related Posts

  • Carrot and Dill Risotto
  • Pimm's Cup
  • Country Captain with Coconut Rice

Filed Under: Sides Tagged With: champagne, Risotto

Reader Interactions

Comments

  1. Sarah - A Beach Home Companion says

    February 10, 2010 at 6:45 pm

    I never thought about champagne in risotto, that’s brilliant! I have to try it.

  2. Reliable says

    February 15, 2010 at 9:40 am

    This was easy and is a great addition to the “now i wanna make this for friends” list.

  3. Lmgkoester says

    November 25, 2010 at 1:55 pm

    We just had this for our Thanksgiving meal and it was the perfect festive and celebratory accompaniament! Thankful for the Runaway Spoon today!

Trackbacks

  1. The Runaway Spoon » Crispy Chestnut Veal with Chestnut-Wine Sauce says:
    November 29, 2009 at 3:28 pm

    […] Champagne Risotto […]

  2. Carrot and Dill Risotto « The Runaway SpoonThe Runaway Spoon says:
    March 16, 2014 at 12:12 pm

    […] to make, one that takes only patience, a whole world of flavors opened up to me.  I started with a champagne risotto, which I served at fancy dinner parties and felt very sophisticated about it too, because most of […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2025 The Runaway Spoon