Champagne Shrimp Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, melt butter over medium heat. Add onion and garlic, and cook until softened.
• STEP 2.Add Arborio rice to the pan and stir to coat with the butter. Cook for a few minutes until the rice becomes translucent.
• STEP 3.Pour in champagne and cook until it is absorbed by the rice. Gradually add chicken broth, stirring constantly, until the rice is cooked and creamy.
• STEP 4.In a separate pan, heat olive oil and cook shrimp until pink and cooked through. Season with salt and pepper.
• STEP 5.Add the cooked shrimp to the risotto and stir gently to combine. Serve hot, garnished with fresh parsley.

Cooking Tips

• Use a good quality champagne for the best flavor in the risotto.
• Stir the risotto constantly to ensure it cooks evenly and doesn't stick to the pan.
• If you prefer a stronger champagne flavor, add a splash of champagne at the end of cooking.
• For a vegetarian version, substitute vegetable broth for the chicken broth and omit the shrimp.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat gently in a saucepan until warmed through.
• Serve the Champagne Shrimp Risotto as a main course with a side salad or as a side dish with grilled fish or chicken.