Champagne Risotto with Black Pepper
Ingredients
300 gr Arborio rice (risotto rice)
500 ml broth (vegetable or chicken)
1 shallot, finely chopped
1 garlic clove, finely chopped
200 ml Champagne (or another dry sparkling wine)
50 gr Parmesan cheese, grated
25 gr butter
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Drizzle of Black Pepper – BBQ Sauce
Instructions
- Cook the base: Sauté the shallot and garlic in olive oil and 15 g butter until soft and translucent (2-3 minutes).
- Toast the Rice: Stir the Arborio rice into the pan, ensuring it’s well-coated in the oil. Cook for 1-2 minutes, stirring frequently, until the rice looks slightly translucent around the edges.
- Deglaze with Champagne: Pour in the Champagne and stir continuously to deglaze the pan, ensuring no rice sticks to the bottom. Let the liquid simmer until almost fully absorbed, releasing its aroma into the rice. This step builds a subtle, luxurious flavor base.
- Add the broth gradually: Add one ladle of broth to the rice, stirring often. Once the broth is almost fully absorbed, add the next ladle. Repeat this process for 18-20 minutes, until the risotto is creamy and the rice is tender but still has a slight bite (al dente).
- Finish with butter and Parmesan: When the risotto is cooked, stir in the remaining butter and grated Parmesan cheese for extra creaminess. Season to taste with salt and freshly ground black pepper.
- Serve: Spoon the risotto onto plates and drizzle with Black Pepper – BBQ Sauce. For a fresh touch, garnish with chopped parsley if desired.
