Far from traditional, this champagne risotto is bright, fresh, and cheesy (as opposed to the heavier risottos we’re all used to!). The cheese, however, isn’t heavy or overpowering. It’s sharp and distinct, thanks to the freshly grated Parmesan Reggiano (which we highly recommend you use)! Truly, if we were to put this risotto into words, it would be SO HARD. But, the testimonials from those we’ve served this recipe to have all been the same: “It’s so easy to eat three bowls of it…but I don’t feel gross afterward!” It’s simply *light comfort food*.
The process of making it is wildly simple – and really fun, actually. The onions are cooked first in butter until translucent, then you add the rice. Once the rice achieves that opaque/white color, you know it’s time for the pièce de résistance: the champagne. After it cooks down, you begin the fun (and repetitive) process of ladle-ing the warm chicken broth into the pan with rice and onions. You do this in small increments of about 3/4-1 cup of broth at a time…letting it cook down, folding the rice into itself frequently, and repeat.
Finally, once the rice is creamy, yet still firm to the bite and slightly soupy, you’re ready for the cheese, lemon zest, and lemon juice. Serve this champagne risotto MASTERPIECE with more parmesan and cracked black pepper. Enjoy!
Champagne, Lemon, and Parmesan Risotto
Ingredients
- 4 cups low sodium chicken broth
- 4 tablespoons unsalted butter *Plugra
- 1 cup onion, finely chopped
- Kosher salt
- 1 1/2 cups Arborio rice
- 1 1/2 cups Champagne or other sparkling or dry white wine
- 3/4 cup parmesan or preferably Parmigiano-Reggiano, plus more for serving
- 1 tablespoon grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- freshly ground black pepper
Instructions
- In a medium saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low.
- In a large, heavy saucepan, melt the butter over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring frequently, until the onion is translucent and softened, 8-10 minutes (do not let brown). Add rice and cook, stirring constantly, until it turns opaque, about 4 minutes. Add Champagne or wine, increase the heat to medium-high, and cook stirring constantly, until it has evaporated.
- Add 3/4 cup of the hot broth and cook, stirring frequently yet gently and getting into the edges of the pot (mixing too roughly will eventually break the grains, which you want to avoid), until the broth is absorbed. Continue adding broth 3/4 cup at a time, allowing it to be absorbed each time before adding more, until the rice is tender yet still firm to the bite and the risotto is creamy and still slightly soupy,16-18 minutes total. (You may have some broth left over.)
- Remove the pan from the heat. Add the cheese, lemon zest, and lemon juice and stir until the cheese is melted, then season with salt and pepper to taste.
- Spoon risotto into bowls and top with more Parm and pepper. serve immediately.
