ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Champagne Risotto

Yield Makes 4 Servings


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 tablespoons shallots, minced
  • 1 1/2 cups Mahatma® or Carolina® Jasmine Rice
  • 3/4 cup dry Champagne or sparkling wine
  • 3 cups hot chicken broth
  • 1 cup Parmigiano-Reggiano, grated

How to Make It

  1. Heat oil and butter in a large heavy saucepan. Add shallots and sauté over medium heat until shallots are tender, about 2 minutes.

    Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add Champagne and stir over medium high heat until all liquid is absorbed.

    Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente.

    Remove from heat and stir in Parmigiano-Reggiano. Serve immediately.