Champagne and Lemon Risotto
Updated: Mar 21, 2021
Recipe from Antoni in the Kitchen
My sister gifted me Antoni Porowski's cookbook, Antoni in the Kitchen for Christmas. I highly recommend it! I've made a couple of his recipes and so far each of them have been phenomenal. My favorite that I've made is his Champagne and Lemon Risotto. I've always had a tough time making good risotto, but this recipe is easy to follow and takes less than an hour start to finish to make (which is quick compared to some other risotto recipes). It's the perfect rainy day comfort food and it held up pretty well in the fridge, making it a luxurious meal prep. Recipe makes 5-6 servings
7 cups vegetable broth (a little less than 2 boxes)
1/2 stick unsalted butter
1 1/2 cup Arborio rice
1 1/2 cups champagne or other white wine
3/4 cup finely grated Parmesan-Reggiano
1 tbs grated lemon zest
11/2 tbs lemon juice
salt and pepper to finis.
In a medium saucepan, bring broth to simmer over medium heat. Reduce to low once simmering.
In dutch oven or other heavy bottomed saucepan, melt butter over medium heat. Add in the onion and 1/2 tsp salt and cook, stirring frequently, until onion is translucent and softened (8-10min). Add the rice and cook, stirring constantly, until the rice turns opaque (4min). Add champagne or wine, increasing stove to medium high heat and cook, stirring constantly, until evaporated.
Add 3/4 cup of hot broth and cook, stirring frequently yet gently until the broth is absorbed. Continue to add 3/4 cup of broth at a time, allowing to be absorbed each time before adding more. Continue until rice is tender yet still firm to bite and risotto is creamy and slightly soupy (16-18min)
Remove from heat. Add cheese, lemon, lemon zest and stirred until cheese is melted.