About this recipe

A luxurious yet approachable risotto made with dry Champagne (or Prosecco), Arborio rice, Parmesan, and a touch of butter. The Champagne lends a delicate acidity and elegance that sets this apart from a standard white wine risotto — perfect for a special weeknight dinner or an impressive dinner party first course. The method is classic and reliable: warm stock, patient stirring, and finishing with cold butter for that signature silky, restaurant-quality texture.

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.