The risotto with champagne and lumpfish roe is a simple dish with a delicate and refined taste. By spending little money, you can still prepare a dish to serve on special occasions, such as the Christmas holidays and more. For the recipe, I used Carnaroli rice, which is excellent for all types of risotto, then it is deglazed with brut champagne, in this case, I chose Muller – Thurgau, I then added lumpfish roe at the end of cooking, which is much more economical than caviar, and to enhance the flavors I added lemon zest and chives.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Contemporary
- Seasonality: New Year's Eve, Christmas
Ingredients
- 17 oz fish stock (or water and fish bouillon granules)
- 3 oz Carnaroli rice
- 0.7 oz white onion
- 0.35 oz lumpfish roe (caviar substitute)
- 1/2 lemon (untreated peel)
- 1/2 cup champagne (brut)
- to taste butter
- to taste chives
- to taste extra virgin olive oil
- to taste fine salt
- to taste white pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Pot
- Stainless steel pan
- Slotted spoon
- Ladle
- Teaspoon
- Grater
- Stovetop
Steps
To prepare the risotto with champagne and lumpfish roe…
First, in a pot, heat the previously prepared fish stock, or you can use the same amount of water and half a bouillon cube or fish granules.
Then take the white onion, peel it and finely chop it, then place it in the pan, add the extra virgin olive oil, and let it soften over low heat, stirring with the wooden spoon.
When the onion has softened, add the Carnaroli rice, stir it with the wooden spoon and let it toast until it begins to slightly stick. Then deglaze the rice with the brut champagne and let it evaporate.
When the wine has evaporated, begin to moisten the rice by gradually adding the stock. For even cooking, the rice should be covered by about a finger of broth. Stir occasionally with the wooden spoon and cook for about 20 minutes over medium heat.
After the cooking time, the rice should be al dente. Remove it from the heat and stir in the cold butter from the fridge, season with salt (little as the lumpfish roe will provide the right saltiness) and pepper.
Plate the rice while still soft; if it has dried, you can add a little more broth. Put the roe in the center with the teaspoon, garnish with some chives, and grate lemon zest around. Serve it hot.
Notes
Alternatively, you can mix the lumpfish roe directly into the rice, adding flavor without too much salt. However, this will tend to slightly color the risotto gray.
