Champagne & Arugula Risotto

Edited: 6/26. Upon re-reading, I realized several of the instructions were cut off! Recipe adjusted, sorry for the confusion!

Its been a WHILE since I’ve posted a new recipe up here.
Blame it on travel, the heat (95 degrees today, whoo hoo) or plain laziness, but its been a while since I’ve gotten into the kitchen and made a delicious mess.

So I am particularly excited to share a summery and luscious recipe with you.
Get out your wooden spoon, we’re making risotto.

This particular dish incorporates some of my summer favorites: Bright lemon, peppery arugula and delicate chives. The champagne, well, you know I love me some champagne.

Though risotto can be time-consuming (about an hour start to finish), I find the process so incredibly soothing. I recommend blasting your AC, turning on your Pandora and get stirring.

Champagne & Arugula Risotto
Serves 2-3 ~ Time: 1 hour
1.5 tbs butter
2 shallots, minced
1/3 c. champagne or Prosecco
1/2 c. (heaping) Arborio Rice
2-3 c. chicken or vegetable broth (either room temp or warmed, just not cold from the fridge)
2 c. arugula, chopped
1 tbs lemon zest
2 tbs chives, minced + more for serving
1/4 c. shaved Parmesan cheese (or to taste)
Salt & Freshly Ground Black Pepper
4 oz sautéed shrimp (optional)
Truffle oil (optional)
Tip: To finely chop greens, place in a shallow bowl, and using kitchen shears, simply cut the greens in the bowl.

In a deep stockpot, melt butter over medium heat. Add shallots and toss until shallots have a little color, but are not burned (about 3-4 minutes). Stir in rice, coating the grains in the mix. Sprinkle in a bit of salt and black pepper. By now, the shallots and rice should be starting to stick to the pan.
De-glaze with champagne. Allow alcohol to cook out of the liquid (this should take 1-2 minutes). Tip: Smell the mix, if there’s an overpowering alcohol smell, keep stirring, if you just have aroma left, you’re done. Slowwwwly, add 1/4 c. of chicken broth and stir until the rice absorbs the liquid. Keeping adding more liquid (1/4c. at a time) until the rice has fully absorbed the liquid, but has a little bite to it. You may need 3 full cups of broth or just under.

Do not leave your risotto. It needs constant attention, like a toddler or lip liner.

Remove risotto from heat. Stir in arugula, chives and lemon zest until greens have just wilted. Finally, stir in Parmesan cheese to taste (along with salt and pepper). Sprinkle with additional chives for serving.

To plate: I quickly sautéed some shrimp in a little butter, tossed them on top of the risotto and finished the dish with a few drizzles of truffle oil.
Not bad for taking a cooking hiatus.

Hungry for more risotto recipes? Check these out:
Butternut Squash Risotto
Roasted Tomato “Risotto”
Mushroom & Pancetta Risotto


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