Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon butter
  • 1 white onion or 2 shallots (finely minced)
  • 180 g Italian Carnaroli Rice (or Vialone Nano)
  • 500 ml champagne (at room temperature)
  • 500 ml vegetable stock
  • handful of Parmesan cheese (finely grated)
  • 2 tablespoon fresh parsley (finely chopped)
  • 2 teaspoon grated lemon zest (to serve)
  • sea salt & white pepper (freshly cracked, to taste)

Instruction

  • Melt one tablespoon of butter in a large skillet over low heat and sautée the onion for 2 minutes, until softened but not browned.
  • Turn the heat slightly up, add the rice and toast until translucent, about 2 mins.
  • Pour in the champagne and let the alcohol evaporates, stirring once or twice.
  • Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed. Cook for about 15 min.
  • When the risotto is almost ready, stir in fresh chopped parsley.
  • Take the pan off the heat and add grated Parmesan and the remaining one tablespoon of butter and sttir until you reach the perfect creamy consistency.
  • Season to taste, sprinkle with freshly grated lemon zest and serve.