Champagne Risotto

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This was my first time making risotto and I loved it! I also added some mushrooms that I sauteed first with the shallots. I would def make this again!

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I made this and everything else Giada made on this episode for Valentine's Day dinner. This was my first time making rissotto and my husband and I LOVED it!!! It had so much flavor and was so easy to make. This was the perfect thing for a romantic meal for two! I will definitely make this rissotto again and again!

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Very good there is no need for any salt the parm makes it plenty salty.

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giada, you've done it again! this is by far my favorite simple recipe...love, love LOVE IT! xoxo

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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. :

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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.

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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.

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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.

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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.

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We used a pinot grigio instead of champagne. This recipe tastes like something you would find in a fancy Italian restaurant. The panschetta and parmesan is cheating, but they really make the dish.

I like the recommendation to serve w/ Alton Brown's seared scallop recipe. I think this combination is going to be a winner.