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Recipe

Champagne risotto

40 min • 4 to 6 servings •
Andrew Sachs
Creamy saffron risotto garnished with grated cheese and black pepper, served on a white plate with a pot and spoon in the background.

Here is a really nice variation on John’s Saffron risotto. The champagne brings a delicate sweetness to the rice. Better yet you can sip the leftover champagne while you are stirring that risotto.

Ready

  • 8 cups chicken broth (aprox)
  • 2 cups dry champagne (use the cheap stuff)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups Arborio rice
  • 3 pinches saffron threads
  • 3 tablespoons Parmesan cheese, grated
  • Salt and pepper, to taste

    • Set

  • large Dutch oven
  • saucepan
  • ladle

    • Go!

  • In a saucepan, bring chicken broth to a simmer. Add the champagne and keep warm over low heat.
  • In a large saute pan, melt butter over medium heat.
  • Add oil and rice and cook for 2 minutes, stirring to coat each grain.
  • When rice begins to make a crackling sound, add saffron threads.
  • Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.
  • Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. (stop adding stock when rice is done)
  • Remove risotto from heat, add grated cheese, salt and pepper.

    • Recommendations

    Be warned that you will spend a good 20-30 minutes near the stove stirring in the warm broth. This requires a little bit of patience, but it will pay off in nice creamy risotto.

    Arborio rice Italian risotto saffron

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