Risotto is the most wonderfully creamy, starchy, miracle grain—when it's done right. Throw in some mushrooms for a boost of umami (because it's the best kind of taste there is), some extra cheese (because, why not), or some scallops (because, ~fancy~), and you have a dish that will make you "Mmmm" till the last spoonful.
But what happens if you add the fanciest alcohol of them all—champagne? Answer: the meal that you're going to request on your death bed (or, okay, for every holiday). This champagne risotto recipe from Heather Christo is about to become exactly that.
Use the leftover bubbly from the last party or just buy a whole case, because you're about to use it all. ICYMI, you can add champagne to literally anything to up the amazingness factor, from ice cubes to jello, vinaigrette dressing to drunken gummy bears. Whip up one of each for your various holiday gatherings, and everyone will know you've got champagne season on lock.
Risotto, however, is a little more finicky than some other recipes. You need some serious dedication to stirring this stuff, or it won't have the creamy texture you're after. But other than that, this risotto recipe is quick and easy and you only need a few ingredients:
- olive oil
- yellow onion, minced
- arborio rice
- chicken broth
- finely shredded Parmesan cheese
- kosher salt
After 20 minutes of sautéing, stirring, and—let's be honest, taste testing—it's time to nom on your creation. Plus, that 20-minute stirring sesh totally counts as an arm workout, am I right? (There's your excuse to eat a second serving... then maybe follow it up with a healthy, bite-size dessert.)