Champagne and Shrimp Risotto: The Creamy Elegance for an Unforgettable Romantic Dinner
If there’s a dish that perfectly embodies elegance and celebration, it is undoubtedly Champagne and Shrimp Risotto.
Perfect for a special evening like Valentine’s Day, an anniversary, or simply to treat yourself to a moment of pure gourmet pleasure, this risotto is a true masterpiece of flavors and textures.
Imagine: the enveloping creaminess of Carnaroli rice, the effervescence of Champagne fading into an intoxicating aroma, and the succulent sweetness of shrimp, presented in two different textures for a burst of taste!
The recipe I am offering is complete because it includes the preparation of homemade shrimp broth: don’t worry, it’s very easy and makes an abyssal difference, giving a unique depth of flavor that a vegetable broth can never match.
I will guide you step by step, from the perfect toasting of the rice to the final creaming that will make it irresistible. The final touch?
A lemon-marinated shrimp tartare, added raw, giving a surprising freshness.
And let’s not forget the Champagne, used both to deglaze the rice and for that chic toast touch!
Prepare your glasses, because with this risotto, every spoonful will be a celebration.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients CHAMPAGNE AND SHRIMP RISOTTO
- 11.3 oz Carnaroli rice
- 3 tbsp butter
- 1.6 cups champagne (or Classic Method Brut Sparkling Wine)
- 1.8 lbs shrimp
- 1 bunch parsley
- 1 lemon zest
- to taste extra virgin olive oil
- to taste salt
- 1 pinch white pepper
- shrimp (shells and heads of shrimp)
- 3 tbsp extra virgin olive oil
- 2 liters water
- 2 stalks celery
- 1 carrot
- 2 leeks
- 2 tomatoes
- 1 sprig thyme
- 2 sprigs basil
- to taste salt
Tools
- Pot
- Sieve
- Saucepan
- Bowl
- Ladle
- Whisk
Procedure CHAMPAGNE AND SHRIMP RISOTTO
Start by preparing the broth, which will give the risotto an unmistakable flavor. Clean the shrimp, peeling and deveining them (removing the dark intestinal tract). Set aside the shells and heads. Coarsely chop celery, carrot (with skin), tomatoes, and leeks. In a high-sided pan, heat a drizzle of EVO oil and toast the vegetables for a few minutes over high heat. Add the shrimp shells and heads, the aromatic herbs (basil and thyme), and cover with cold water. Bring to a boil and let simmer over medium-low heat for at least 30 minutes. Strain the broth and keep it warm.
While the broth is cooking, prepare the shrimp: finely chop half of the cleaned shrimp (those you will use raw for creaming) and cut the other half in half lengthwise. Season the tartare with grated lemon zest, chopped parsley, EVO oil, salt, and pepper. Mix and set aside in the fridge. In a large pan (the same one you’ll use for the risotto), heat a drizzle of oil and sear the halved shrimp for about 1-2 minutes per side over high heat, just until they change color. Do not overcook! Remove them from the pan and set aside, keeping some for the final garnish.
In the same pan where you seared the shrimp, add a drizzle of oil if necessary and toast the Carnaroli rice for 3-4 minutes, with a pinch of salt, stirring continuously. Deglaze with the Champagne, pouring it in two stages and allowing it to be completely absorbed each time. This step is crucial to release the aroma and acidity.
Continue cooking the rice for about 15 minutes, adding the hot shrimp broth one ladle at a time, only when the previous one is almost fully absorbed. Stir regularly. About 3 minutes before the end of cooking, add the seared shrimp set aside (except for those for garnish).
Once cooked, turn off the heat. Add the previously prepared shrimp tartare, diced butter, and a grind of black pepper. Vigorously mix to combine all the ingredients and create a creamy and shiny consistency. Let it rest for a minute. Serve the risotto garnishing each plate with the remaining whole seared shrimp and a few sprigs of fresh parsley.
Notes on Ingredients and Substitutions
The Quality of the Champagne (or Sparkling Wine)
You don’t need to use the most expensive Champagne, but choose a good quality Classic Method Brut. Avoid sweet or overly aromatic sparkling wines, which could alter the delicate flavor of the risotto.
Shrimp: Freshness is Everything
The freshness of the shrimp is crucial, especially if you use the heads and shells for the broth. Choose shrimp with a fresh sea smell and firm texture.
Substitutions
Carnaroli Rice: Can be replaced with Arborio Rice, but Carnaroli is preferable for its better cooking resilience and gradual starch release.
Butter: For a lactose-free version, replace the butter with high-quality EVO oil in the creaming phase, or with lactose-free vegetable margarine.
Lemon Zest: If you don’t have untreated lemon, or for a milder taste, you can omit it or use a pinch of Sichuan pepper for a citrus and spicy note.
Storage
Champagne and Shrimp Risotto is a dish to be enjoyed immediately to appreciate the creaminess and perfect cooking of the rice and shrimp.
Sauce/Broth: Shrimp broth can be prepared in advance (even the day before) and stored in the refrigerator. You can also freeze it in portions for future use.
Leftover Risotto: If any is left, you can store it in the fridge for up to 1 day. Reheat it in a pan with a little broth or water to make it creamy again, but the texture will never be like freshly made.
Alternatives and Recipe Variations
1 – Franciacorta and Prawn Risotto: Replace the Champagne with a good Franciacorta Brut and the shrimp with prawns, cooking them in the same way.
2 – Sea and Citrus Risotto: Add, besides lemon zest, also lime zest and in the creaming, 1 tsp of fresh grated ginger for an exotic note.
3 – Asparagus Cream Risotto: For an extra touch of color and flavor, blend 100 g of cooked asparagus tips with some broth and add them to the risotto halfway through cooking.
Usage and Pairings
Champagne and Shrimp Risotto is a refined first course, perfect for special dinners.
Side Dishes: Being already a rich dish, it doesn’t require heavy sides. A mixed green salad with a light vinaigrette or confit cherry tomatoes can balance well.
Wine Pairing: The ideal pairing is with the same Champagne or Classic Method Brut Sparkling Wine used for the risotto, chilled to the right temperature.
Why Homemade Shrimp Broth?
The Secret to an Unbeatable Taste!
Many might be tempted to use a simple vegetable broth, but I assure you that dedicating those 30 minutes to preparing the shrimp broth makes a HUGE difference! The heads and shells of the shrimp are a concentrate of flavor and umami. Boiling them with vegetables, we extract all those intense and delicate sea aromas that infuse the rice, transforming a good risotto into an extraordinary culinary experience. Do not skip this step, it’s the true chef’s secret for a risotto that will make you lick your lips!
FAQ (Questions and Answers)
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp, but make sure to fully thaw them and dry them well before cooking. Also, keep the heads and shells for the broth, if available.
2. Should the Champagne be added all at once?
No, it’s better to add it in two stages. This allows the rice to absorb the alcohol gradually and fix the Champagne’s aromas without ‘overwhelming’ the grain.
3. Is the raw shrimp tartare essential for creaming?
The raw tartare is a classy touch that adds freshness and a different texture to the dish. If you prefer, you can skip this step and add all the seared shrimp at the end. However, the contrast with the cooked shrimp is delightful.
