Champagne Risotto with Shrimp

Ingredients

• 1 onion
• 1 Garlic clove
• 350 g large shrimp (pre‑shucked and deveined)
• 1 tbsp Olive Oil
• 1 tbsp butter
• 350 g risotto rice
• 200 ml champagne
• 800 ml vegetable broth (or fish stock)
• 100 g Mascarpone
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Rinse the shrimp and pat dry. Heat the olive oil and butter in a hot pot, then sauté the onion and garlic until translucent.

2. 2.

   Add the risotto rice, stirring briefly to toast it. Deglaze with 120 ml champagne, letting it absorb before adding more liquid.

3. 3.

   Gradually pour in broth, about enough to cover the grains, stirring occasionally. Continue for 15‑20 minutes, adding broth as needed.

4. 4.

   About five minutes before finished cooking, stir in the shrimp and mascarpone until incorporated. The risotto should be creamy with a slight bite of rice.

5. 5.

   Finish by mixing in parmesan and any remaining champagne, seasoning with salt and pepper to taste. Serve the Champagne risotto with shrimp immediately.