What to do with that leftover champagne from your romantic dinner last night with your honey? I’ve always wondered what to use it for and of course my idol Nigella Lawson has the answer. (I love that I have the British version of her cookbook because everything here is sold in grams and milliliters, but I’ve translated amounts for you below.)
Champagne Risotto for Two
- 1 small stick of celery
- 2 leeks
- 75 g unsalted butter (5 Tablespoons)
- 1 teaspoon olive oil
- 375ml champagne (half bottle)
- 750ml chicken or veggie stock (3 cups and change)
- 250g carnaroli or arborio rice (1 and 1/8 cup)
- 10g Parmesan, grated (1 Tablespoon)
- ground white pepper
Chop the celery and white parts of the leek finely. Melt 50g of butter with oil in a wide saucepan and cook until gently softened In another saucepan, pour 250ml of the champagne and all of the vegetable stock, and keep on a very low simmer net to your risotto.
When the veggies are soft, tip in the rice and turn in the oil until slicked and glossy. Turn up the heat, pour in the remaining 125ml of champagne, and stirring all the time, let it be bubblingly absorbed. Turn down the heat slightly, but not too low, and keep adding ladles of champagney stock, letting one ladlefull being absorbed before the next, stirring all the while. Once the rice is cooked — 18 to 20 minutes should do it — stop, even if you have some stock leftover. Equally, if the rice has absorbed all the stock and yet needs more further cooking — both happen — add a little more, boiling water will do. Off the heat, stir in the remaining butter and Parmesan. Season with a good grinding of white pepper if possible to keep it looking pure and unspeckled.
So amazing right?! Now you don’t have to feel bad opening a whole bottle of champagne just to have a glass or two!!