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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

Showing 21-30 of 151

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  • on December 26, 2010

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    Delicious. No other risotto can compete.

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  • on November 26, 2010

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    Fantastic!!! I used white asparagus and it made a wonderful blonde risotto. Served it as a side with beautiful steaks, but all anyone talked about was the risotto.

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  • on October 08, 2010

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    My husband pleasantly surprised me with this, it was sooooo perfectly delicious!

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  • on September 10, 2010

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    This was easier than I thought it would be and although it takes longer than boxed rice, it tastes fabulous. I didn't have any prosciutto so I used bacon. I didn't have asparagus or shallots either but I added some onions, parsnips and garlic. I also added some chives as garnish. I think this recipe is pretty versatile and lends itself to substitutions. This is an instant favorite =

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  • on August 24, 2010

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    Since I have always heard "war stories" of how challenging risotto is to make, I steered clear of it for a while. But, when I saw the title of this recipe and how interestingly delicious it sounded, I figured I'd give it a shot. It did take a bit longer than the recipe stated, however, it was well worth the time and effort. My boyfriend (a strictly burgers-and-fries-man-food-kind-of-guy loved it, so that truly says something. The only change I made was leaving out the proscuitto, since I don't particularly care for it. I think it's safe to say that this recipe's a keeper.

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  • on July 31, 2010

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    I had never made risotto before I tried this recipe. I love eating it, but I always ordered it in restaurants because I felt too intimidated to make it. I'm so glad I tried this recipe! While it is time consuming to make risotto, I find it relaxing and therapeutic. Even my husband who very rarely eats vegetables ate the asparagus in this! I've made it several times and it's always very comforting and tasty!

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  • on June 03, 2010

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    This is one of my favorite risotto recipes! If I don't have champagne on hand I just use a nice white wine, sometimes I add a bit of cream at the end as well. You cannot go wrong with this one!!

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  • on May 28, 2010

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    My wife is in love with risotto. So for our anniversary yesterday I picked this recipe. I changed 2 items and added 1. I used panchetta instead of the prosciutto and asiago instead of the parm. I added 1 very small clove of garlic. My better half said that it was the best she has had and I have to agree. 5 stars without a doubt

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  • on April 26, 2010

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    I had some asparagus to use up, so tried this recipe with leftover no-longer-sparkling Pinot Grigio. Instead of prosciutto, after I added the last large ladle of broth, I sauteed 1/2 lb. of jumbo shrimp in that last tablespoon of butter in the same non-stick pot that had the broth, and added it to the risotto when it came off the heat. Delicious, and it made a perfect one-skillet (okay, one skillet and one pot dinner!

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  • on April 21, 2010

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    We just finished eating this meal...absolutely wonderful!! I've made Giada's dirty risotto and we love that, but this is a more elegant meal. I can't recommend it enough!! My husband and I wished we could have seconds!! So simple and easy to make...one of my new favorites!

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