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Creamy Champagne Risotto with Seared Shrimp

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A luxurious yet easy-to-make risotto infused with champagne and topped with perfectly seared shrimp, offering a creamy texture and a subtle fruity brightness.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 1 cup (240ml) champagne (brut or extra dry)
  • 4 cups (960ml) chicken or vegetable broth, warm
  • 12–16 large shrimp, peeled and deveined
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter, divided
  • ¾ cup (75g) freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon (optional)
  • Salt and pepper to taste

Instructions

  1. Keep 4 cups (960ml) of chicken or vegetable broth warm on low heat.
  2. In a heavy-bottomed saucepan, melt 1 tablespoon of butter with 2 tablespoons olive oil over medium heat. Add finely chopped shallots and sauté for 3-4 minutes until translucent and fragrant, but not browned.
  3. Add minced garlic and cook for 30 seconds. Stir in Arborio rice, coating each grain with the buttery oil, toasting for about 2 minutes.
  4. Pour in 1 cup (240ml) champagne and stir gently, letting the rice absorb the liquid for 3-4 minutes.
  5. Gradually add warm broth about ½ cup (120ml) at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue for 20-25 minutes until rice is tender but al dente.
  6. When rice is nearly done, stir in 2 tablespoons butter and grated Parmesan cheese. Season with salt and freshly cracked pepper to taste.
  7. While risotto cooks, heat a non-stick skillet over medium-high heat. Add 1 tablespoon olive oil. Season shrimp with salt, pepper, and lemon zest. Sear shrimp for 2-3 minutes per side until golden and opaque.
  8. Spoon risotto onto warm plates, top with seared shrimp, sprinkle with fresh parsley and extra Parmesan if desired. Garnish with a twist of lemon zest.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently and frequently to release starch without breaking grains. Use brut or extra dry champagne for balanced acidity. Sear shrimp just before serving for best texture. Add more broth or water if risotto becomes too thick before rice is cooked.

Nutrition

Keywords: champagne risotto, seared shrimp, creamy risotto, easy gourmet recipe, Arborio rice, seafood risotto, special occasion meal

Find it online: https://evabake.com/creamy-champagne-risotto-with-seared-shrimp-recipe-easy-gourmet-delight/