Champagne Risotto

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Date Night

Rated: 5 stars out of 5Rate itRead users' reviews (122)

Cook Time:
35 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 35 min
Total:: 55 min

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Ingredients

4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

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Comments & Reviews

recipe Champagne Risotto
david boston, MA 02-09-2010
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absolutely a delicous treat
Rated: 5 stars out of 5

giada, you've done it again! this is by far my favorite simple recipe...love, love LOVE IT! xoxo
recipe Champagne Risotto
Kristy Rushville, IL 02-04-2010
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Our New Comfort Food
Rated: 5 stars out of 5

Ever since I first made this recipe, my roommate and I eat it about once a week; it's become one of our favorite meals. It's... so rich and delicious without feeling heavy. I usually do the recipe x1.5 or double it so we can have leftovers for lunch the next day. It's really easy to increase and is always a hit at dinner parties. I typically only use one shallot, and extra Parmesan regardless of how much more I'm making. Risotto isn't difficult at all once you get the hang of it. :)Read more
recipe Champagne Risotto
Rachel Edmonton, AB 01-24-2010
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Made it two nights in a row
Rated: 5 stars out of 5

I didn't see what the big deal about Risotto was until I tried this recipe! One change: I would recommend holding the salt.... I found that there was enough salt from the chicken stock and the proscuitto alone. I use smoked proscuitto (speck) because I like the bacony flavour. Read more
recipe Champagne Risotto
Rachel Alpharetta, GA 01-22-2010
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So Delicious!
Rated: 5 stars out of 5

Made this last night for a special "date night" dinner for my husband's birthday and we both LOVED it! He is very picky and... really liked this dish. Only thing I substituted was bacon for the procsiutto, otherwise I followed the recipe exactly! Perfect timing too since we had leftover champagne from New Year's Eve!! I have already passed this recipe along to friends...highly recommend! Oh - if you are making this as an entree it really does only make two servings.Read more
recipe Champagne Risotto
Christine Coatesville, PA 01-10-2010
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Very tasty!
Rated: 5 stars out of 5

I was in Italy visiting family & had risotto there for the first time. It was amazing so when I got home, I was on a mission... to fnd the perfect recipe. Thankfully, I found it thanks to Giada! This recipe is simple & easy to follow. Rather than using chicken broth & asparagus, I use turkey broth and peas. Definitely a must if you like risotto.Read more
recipe Champagne Risotto
Kayla Ixonia, WI 01-06-2010
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Very good risotto
Rated: 4 stars out of 5

This was my first time making and eating risotto. It turned out wonderfully, the crisp asparagus combined with the creamy... risotto was yummy! I would give a word of caution though, you need to use low sodium chicken broth, I did not and it turned out very salty when combined with the parmesan,even though I omitted the extra salt from the recipe. I used Spumante and it made the risotto a little sweet, it was an interesting twist. But overall it was a very good dish.Read more