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Champagne Risotto

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“From Cooking Club of America. This sounds just sinful and decadent!!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Reduce heat to low; keep at a low simmer.
  2. Meanwhile, in a large saucepan, heat the oil and the butter until melted.
  3. Add onion; cook until softened.
  4. Add rice and stir to coat; cook for 1 minute stirring constantly.
  5. Stir in sun-dried tomatoes and salt.
  6. Add 1 cup of the champagne; simmer until champagne is almost completely absorbed, stirring frequently.
  7. Add 1/2 cup of the hot broth and cook until all liquid has been absorbed, stirring constantly. Adjust heat as necessary to keep rice mixture simmering.
  8. Continue to add champagne and broth 1/4 cup at a time - waiting until liquid is almost completely absorbed before adding more - cookiing and stirring constantly until rice is tneder with a slight firmness to the center.
  9. Stir in cheese and pepper.

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