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Champagne Risotto Recipe

Champagne Risotto

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (151)

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Average Rating:

Total Reviews: 151

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  • on February 10, 2013

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    Very good! Great meal under 30 min, yes! It's a keeper for me.

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  • on January 25, 2013

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    Delicious!! This was the first time I've ever made risotto and it turned out perfect. The only thing I changed was I used mushrooms instead of asparagus and I added an extra quarter cup of grated parmesan. Amazing! I'll definitely be making this again.

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  • on December 29, 2012

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    This was fantastic! I used a Reisling instead of champagne. The asparagus didn't look very good at my store so I used really thin green beans. Like some of the other reviewers I roasted the green beans before hand with olive oil, salt, and pepper in a 375 degree oven for about 10-15 minutes. I had bacon on hand so I used that. It was so delicious!

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  • on November 07, 2012

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    Awesome!! I made this one night for a family get together and my mom, who normally doesn't care for risotto, loved it!

    It's easy (to double the recipe, can feed lots of people or just 2, and it tastes great!!!

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  • on September 14, 2012

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    This is by far one of my favorite recipes on Food Network! I've made this recipe so many times; it's simple but oh so good! I definitely recommend roasting the asparagus instead of blanching it. Simply toss with a little olive oil, S&P and roast at 375 for 8-10 min (till tender but not too soft. You can also use white wine instead of champagne. The proscuitto adds an amazing touch but I've made this dish without it and it's still awesome.

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  • on September 03, 2012

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    Yum, yum, yum. This was my first time making risotto and, I have to admit, until I tasted the final product I was pretty worried. However, it was so amazing...even my boyfriend, who's a meat and potatoes guy, loved it. I used the cheapest champagne in the store and it still turned out incredible. Like other reviewers, I also replaced the prosciutto for some crisp, crumbled bacon. Will definitely be making this again!

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  • on July 25, 2012

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    An excellent base risotto with a great accompanying video. Thanks!
    My biggest issue is the suggestion of low-sodium, store-bought chicken broth. Chicken carcasses or any bones with a mirepoix and whatever other veg you'd like on a simmer for 1-2 hours and then strained provides for a much more flavorful broth, and dish.
    Also, after preparing with both prosciutto and bacon separately, it's my opinion that the less expensive bacon is a bolder substitute, at least for the less refined palate (for us smokers, mostly. Roasted peppers (bell or banana replace asparagus nicely for those who don't appreciate it as much. Additionally, the champagne can be subbed for different wines or liquors for a different but still delightful flavor.
    Lastly, don't go overboard on the cheese. Keeping at the 1/4 cup or just under is definitely better than going heavy-handed.
    Thanks so much for the recipe!

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  • on April 07, 2012

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    I made this last night for dinner and cannot wait to make it again! I did omit the prosciutto since I served it with a bacon wrapped filet. The next time I make it I will leave out the extra salt, the broth and the parm would have been plenty! This is definitely a keeper!

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  • on March 25, 2012

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    The BEST risotto I've ever made - no, the best I've ever had! My father is an award winning chef and he LOVES my (ahem risotto! Perfect. Thank you so much Giada!

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  • on March 14, 2012

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    I absolutely loved this risotto. Next time I make it (which will be soon!, I will probably use just two pieces of prosciutto for the topping. Otherwise, I thought the dish was excellent. My husband thought it was delicious. We even posted our results on Facebook!

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