If you’re looking for the perfect plate to pair with champagne, look no further, this risotto will surely impress.
Technically, your pairing will start from the pan,by incorporating the champagne into the risotto. Depending on the champagne you choose to use, your dish could vary on scents and flavours. Champagne only comes from the Champagne region of France, however you could try making this dish with a good prosecco, cava or spumante, however we prefer to make it with real Champagne.
As usual, the hardest part is to find excellent and ultra fresh big shrimps. If you live in Florence, Alessandro will help you from Mercato di S.Lorenzo.
What makes this recipe special is that unlike most other risottos, it does not contain butter or heavy cream. The key is to make it moist from the broth, making it light and refreshing.
- 1 bottle of Champagne
- 10 shrimps
- 5 to 6 mantis shrimps (for broth)
- parsley (to taste)
- rice (ribe – short grain rice)
- one packet of saffron (ground)
- extra virgin olive oil
- chili pepper (dried or fresh)
Start by cooking the shrimps in a pan on low heat, together with the mantis shrimps and a little bit of olive oil. You will only use the mantis to create a broth.
Remove the mantis shrimps and put them into a small sauce pan with some boiling water, to create a broth, then set aside.
Add some fresh chili pepper, then raise the heat and add half a glass of champagne. In total, cook for approx. 5 minutes.
Boil the rice and add the saffron (ground) for roughly 10 – 15 mins.
Add the rice to the pan to cook with the shrimps for the last 5 minutes, adding some broth made by the mantis shrimps periodically to keep it moist.
Serve with fresh parsley, and pair it with more champagne.
Light, fresh and so good. Perfect for summer.
The Champagne Moët & Chandon, with its citrus scents and flavours, was a perfect choice for this dish. But other champagnes add their own particular flavours.