Champagne Risotto with Truffles
Champagne Risotto with Truffles
Get this quick and easy Italian-inspired recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 6 servings
  • 6 cups Chicken stock, plus more as needed 
  • 4 tablespoons Unsalted Butter  
  • 1 small Onion, finely chopped  
  • 2 cups Arborio or Carnaroli Rice  
  • 2 cups Sparkling White Wine, such as Champagne or Prosecco  
  • 1 cup finely grated Parmigiano-Reggiano  
  • Salt and Pepper 
  • Black Truffle shavings, for garnish
  1. Bring the chicken stock to a simmer in a medium saucepan. Reduce the heat to low and keep warm
  2. Melt 3 tablespoons of the butter in a large, wide pot over medium-low heat. Add the onions and saute until softened and translucent, 8 to 10 minutes. Add the rice and stir well. Add the sparkling wine and simmer, stirring, until completely absorbed. Add 1 to 2 ladles of the warm stock and simmer, stirring frequently, until almost completely absorbed. Repeat this process–adding 1 to 2 ladles of stock at a time and stirring frequently–until the rice is cooked (Make sure that you wait until the liquid is almost completely absorbed before adding more stock). The whole process should take 20 to 25 minutes
  3. To finish, stir in the Parmigiano-Reggiano and the remaining 1 tablespoon butter. Taste and season with salt and pepper as needed. Ladle the risotto into serving dishes and top with black truffle shavings

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