Champagne Risotto

Instructions

1. 1

   Pour the Chicken Stock into a Saucepan and bring it to a gentle simmer over medium-low heat. Keep it warm on the lowest heat setting throughout cooking — adding cold stock to the risotto will slow the process and affect texture.

2. 2

   In a large, wide Saucepan or deep Skillet, melt 1 tablespoon of Butter with the Olive Oil over medium heat. Add the minced Shallot and a pinch of Salt. Cook, stirring frequently, until softened and translucent but not browned, about 3–4 minutes. Add the Garlic and cook for 30 seconds more until fragrant.

3. 3

   Add the Arborio Rice to the pan. Stir constantly for 1–2 minutes until each grain is coated in the Butter and Olive Oil and the edges look slightly translucent.

4. 4

   Pour in all of the Champagne at once. It will bubble vigorously — this is normal. Stir continuously until the Champagne is almost completely absorbed, about 2–3 minutes. You'll smell the alcohol cook off and the rice will look slightly creamy.

5. 5

   Add the warm Chicken Stock one ladleful (about ½ cup) at a time. After each addition, stir frequently (every 20–30 seconds) and wait until the stock is nearly fully absorbed before adding the next ladle. Maintain a steady medium to medium-low simmer throughout — not too high, not too low. Continue this process for about 18–22 minutes total, until the rice is al dente (tender with a very slight bite at the center) and the mixture is loose and flowing, not stiff.

6. 6

   Remove the pan from the heat. Add the remaining 2 tablespoons of cold Butter (cut into small cubes) and the grated Parmigiano-Reggiano. Stir vigorously for 1–2 minutes — this is called 'mantecatura' and is what creates the signature creamy, glossy texture. Season with Salt and White Pepper to taste.

7. 7

   The risotto should flow slowly when you tilt the pan — Italians call this 'all'onda' (like a wave). If it looks too thick, stir in a small splash of warm Chicken Stock to loosen it. Serve immediately in warm, shallow bowls. Garnish with extra Parmigiano-Reggiano, fresh Chives, and a pinch of Lemon Zest if desired.