香槟烩饭
主菜40 分钟4 份中等关于此食谱
一道奢华而简单易做的烩饭，采用干香槟酒（或Prosecco）、意大利米、帕玛森芝士和少许黄油制成。香槟酒带来精致的酸度和优雅气质，使其与普通白葡萄酒烩饭区别开来——非常适合特别的平日晚餐或作为一场印象深刻的晚宴的开场菜。做法是经典可靠的：温高汤、耐心搅拌，最后加入冷黄油以获得标志性的丝滑、餐厅级的口感。
步骤说明
- 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
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
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
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
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
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
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.
