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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 41-50 of 151

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  • on January 02, 2010

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    I have tried many risotto recipes and this is the best one yet. I paired in with a Bobby Flay shrimp recipe and what an amazing meal! Perfect use for left over New Years champagne!!

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  • on December 31, 2009

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    This was my first time making risotto and I was definitely a little nervous as I have heard it's hard to make! But, this recipe is PERFECT and SO easy to follow! I made this as part of our New Year's Eve dinner and it was DELICIOUS!!!! The only change I made was instead of using shallots, I used 1/2 of a tiny onion. The results were unbelievable!! For any risotto "virgins" out there... don't be afraid to try this recipe!!!!

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  • on December 21, 2009

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    Made this recipe for my birthday dinner tonight. It was really tasty made exactly using the ingredients as listed. I'm still not sure the champagne was worth the extra cost. A good white wine would work just as well flavor wise. It does take a fair amount of cooking time. You must use all the chicken stock to get the rice really soft and creamy. It will seem overcooked if you are not experienced with risotto. Take your time and enjoy the process. It's very easy and a wonderful comfort food dish!

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  • on December 01, 2009

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    I made this for my husband for dinner last night. I made a lot of substitutions based on what we already have in the refrigerator. I used bacon instead of prosciutto, homemade turkey stock instead of chicken stock (we made it with our turkey carcass from Thanksgiving, Prosecco instead of Champagne, and Pecorino Romano cheese instead of Parmesan. It was wonderful! I also served them with Alton Brown's Seared Scallops and it was so tasty! Just remember when you're making this that you need to stir very often, so don't get distracted.

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  • on November 18, 2009

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    I do without the prosciutto on this recipe, but it's the best risotto I've ever tasted!

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  • on October 12, 2009

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    this was delicious, I had to tell my husband to stop me!

    I made this with Igna's 40 garlic clove chicken as well, gret combo! I did have problems with the risotto though, i had to double the chicken stock and it took twice as long.

    the '"ingredients" list didnt list challots, so I wasnt sure how much to pout in, does anybody know?!

    also, I used bcon because I burned the prosciutto, but it was still a great combo.

    DEFINETELY use the low sodium chicken stock.

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  • on October 04, 2009

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    My husband and 13 year old son loved this! My other two, a little younger weren't into it too much but tolerated it. It took a bit of time but worth it. I even messed it up a bit, putting the champagne in before the rice and it was still great.

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  • on September 12, 2009

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    I totally recommend this recipe! I made everything except the prosciutto because we were having lamb chops for dinner and I didn't want the extra meat. This is the best recipe!! I am very picky and this competes with a top notch restaurant!

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  • on September 12, 2009

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    We loved this dish. Prepared as directed, and didn't change a thing. Really good. We served it with Ina Garten's 40 Cloves of Garlic Chicken - great combo.

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  • on August 26, 2009

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    I have made this dish many times. It's a great side dish and relatively versatile. My hubby is a picky eater (meat and potatoes guy, so I have to use other veggies, but it's always great. I love it with fish.......very flavorful and sounds more complicated than it is!

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