Risotto with champagne, shrimp and scallops
2 servings
30 minutes
Risotto with champagne, shrimp, and scallops is an exquisite dish of Italian cuisine that embodies elegance and richness of flavor. Originating in Northern Italy, risotto is prized for its creamy texture achieved by slowly adding broth to Arborio rice. In this version, sparkling champagne adds a gentle acidity while the seafood contributes a subtle sweetness and freshness. Scallops and shrimp enrich the dish, while Parmesan finishes it with a rich depth. This risotto is perfect for festive dinners and romantic evenings, pairing well with white wine or leftover champagne. It’s not just food; it’s a gastronomic delight where each spoonful reveals new flavor nuances and makes the meal truly special.
1
Melt the butter in a deep skillet over medium heat. Add finely chopped onion and sauté for 1 minute. Add the rice and fry for 2 minutes. Then pour in the champagne and cook until the liquid evaporates, stirring constantly, for about 2 minutes.
- Butter: 2 tablespoons
- Spring onion: 20 g
- Arborio rice: 0.6 glass
- Dry (brut) champagne: 1 glass
2
Then gradually pour in the broth, allowing it to evaporate while stirring constantly, until the rice becomes soft, about 15 minutes.
- Chicken broth: 400 ml
3
Add scallops and shrimp to the rice and cook for another 5 minutes until creamy, adding more broth if necessary. Season with salt and pepper, sprinkle with parmesan, mix, and serve.
- Sea scallops: 230 g
- Peeled shrimp: 100 g
- Grated Parmesan cheese: 30 g
