Champagne Risotto

This luxurious risotto recipe with Moët and Chandon will make a beautiful main for autumn.

by Heather Christo
Serves
4
Course
Main
Prep. Time
10 Mins
Cook Time
30 Mins
  • Ingredients
  • Method

Ingredients

Method

1

In a large sauté pan, add the olive oil and the butter and melt together over medium-low heat. Add the minced onion and sprinkle with salt. Cook over medium-low heat until the onion is soft and translucent.

2

Add the rice to the pan and it in with the onions, oil and butter. Cook for a few minutes until the rice is translucent except for the white centre in each grain of rice. This will be about 3-5 minutes.

3

Add 235mls of champagne and deglaze the pan with it. Turn the heat up to medium and stir the rice constantly as the champagne cooks off and is absorbed by the rice. Add another 235mls of champagne and stir until it is almost all absorbed, follow the same instructions for the rest of champagne.

4

Next add the chicken stock in the same way, stirring constantly and adding just bit at a time.

5

If your rice is still too firm, add the water, bit at a time and stir until the rice is al dente and very creamy from all of the stirring.

6

At the last minute, turn the rice to low and add the cheese and stir it in well. Season to taste with kosher salt. Spoon onto serving plates or bowls and garnish with extra finely shredded parmesan and a sprinkling of fresh thyme leaves.

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