This simple, luxurious Champagne and Caviar Risotto recipe turns a handful of good ingredients into a simple supper for two which is perfect for New Years Eve!
- 2 banana shallots
- 2 large knobs unsalted butter
- 150g risotto rice
- 200ml champagne
- 15g freshly grated pecorino cheese, plus extra for serving
- 1 1/2 tbsp lumpfish caviar
- chopped flat leaf parsley or chives, for serving
- Melt a large knob of butter over a medium heat in a medium, heavy bottomed saucepan until frothing. Meanwhile, peel and finely chop the shallot.
- Gently fry the shallot for about 8 minutes with a pinch of salt until soft, but not at all coloured.
- Stir in the risotto rice so that the remaining butter coats the grains. Cook for a few minutes until the rice is heated through.
- Add the champagne, and let it bubble away and reduce, stirring often. Meanwhile, boil the kettle.
- Measure out 700ml of water and gradually add it to the rice, little by little, stirring often, waiting for the last bit to be fully absorbed into the rice before adding more.
- Once you’ve used almost all or all the liquid, and the rice is tender with a little bite to it, stir in the other large knob of butter. Then, remove the risotto from the heat and stir in the pecorino.
- Season to taste with salt before spooning into warm bowls.
- Spoon the caviar between the two bowls, swirling the caviar slightly into the rice. Top with a little parsley or chives, and a generous grating of more pecorino. Eat immediately!
This recipe can easily be scaled up but you might need more or less liquid – keep tasting the rice to see when it is almost done!
Keywords: risotto, champagne risotto, rice, caviar