recipes "Classic Risotto Recipes"


Modern twists on time-honoured favourites.


Oyster and Champagne Risotto


What do you need

  • [   ] 300 g Riserva 1856 Carnaroli Risotto rice
  • [   ] 35 g butter
  • [   ] 15 g extravirgin olive oil
  • [   ] 1 l hot chicken stock
  • [   ] 15 g grated Parmesan
  • [   ] 0.7 l Champagne
  • [   ] 20 oysters
  • [   ] 20 g rocket
  • [   ] 100 g chopped
  • [   ] tomatoes
  • [   ] salt and pepper

Proposed by: Heinz Beck


20'
4
Medium

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How to prepare:

Oyster and Champagne Risotto: open the oysters and place in a bowl with the juices, together with the chopped tomatoes, chopped rocket and half a glass of champagne and put to one side. Sauté the rice in olive oil in a heavy bottomed saucepan, add the remaining Champagne and simmer until it evaporates.

 

 

Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes. Remove the risotto from heat and stir in the Parmesan and butter. Add the oyster and tomato mixture and stir to heat through. Season to taste. Serve immediately.


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