Wednesday, March 04, 2015

Recipe Wednesday: Champagne Risotto

Hello again all, I hope you are having a fabulous week so far! I have another little recipie here for you today. I promise to get back to outfit posts soon, it's just been so cold and rainy here I have not gotten a real chance to show you anything new. Anyway, the recipe I have for you all today is the final component to my sweet Hubby's birthday meal, champagne risotto! This risotto is so flavorful, creamy, and delicious it could be a meal all on its own. It also happened to be our favorite part of the dinner, which is why I saved it for last. Much like the scallops, cooking risotto from scratch was always something that intimidated me. I think it's because I watch so many cooking shows and they are always judged so harshly for doing it wrong. I knew the basic concept behind it and had cooked it years ago with my bestie Rachel, so I decided that Travis' birthday was the perfect opportunity to give it another go. It is a combination of a recipe by Giada De Laurentiis from Food Network and one by Heather Christo that I found through pinterest. It without a doubt was a bit time consuming to cook, but the prep was very easy and the steps are not difficult to follow. As long as you stick to the recipe and instructions, I promise it will come out great! I hope you enjoy this decadent dish and that you conquer all your risotto fears! 

Champagne Risotto



  • 1-1/2 cups of arborrio rice
  • 1/2 sweet yellow onion, minced
  • 1 shallot, minced
  • 3 cups of champagne
  • 4 cups of chicken broth
  • 1 cup of water
  • 1 cup of finely shredded pecorino romano cheese, and more for garnish
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • salt and pepper to taste



In a medium saucepan, bring the chicken broth and water to a boil. Reduce the heat to a simmer. In a heavy bottomed pan, such as a dutch oven, heat the oil and butter over medium heat. add the onion and shallot and cook until tender, about 3 minutes. Add the arborrio rice to the onions and stir to coat in the oil. Continue to toast the rice until the outsides of the grains become slightly translucent, about 3-5 minutes. Once toasted, add the champagne to the rice and cook until the liquid is almost fully evaporated, about 3 minutes. Next, add about 1/2 cup of the simmering broth tot he rice and cook again until almost fully evaporated, 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. At the last minute, turn the rice to low and add the cheese and stir it in well. Season to taste with kosher salt after the cheese is mixed in, as the cheese can be a bit salty. Remove from the heat and sprinkle extra cheese on each serving. Enjoy!

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