Champagne Risotto with Caviar (and Scallops, If You Like)

Risotto is the one main course where caviar makes complete sense. The rice is creamy and neutral, the Champagne gives it a fine acidity, and the pearls on top burst into every spoonful. It's also forgiving: twenty minutes of stirring, no special equipment, and you can talk to your guests while you do it. Open a bottle for the pot and pour the rest at the table. Nobody will complain.

Why Champagne in a risotto?

Wine is always part of a classic risotto – it adds acidity that keeps all that butter and Parmesan from feeling heavy. Champagne does the same job, with more finesse: a little toast, a little brioche, a clean finish. The bubbles cook off; the character stays. You don't need a prestige cuvée. A good brut Champagne or a dry crémant is perfect. Avoid anything sweet – caviar exaggerates sweetness.

Ingredients for 4

• 320 g Carnaroli rice (or Arborio)
• 1 small shallot, very finely chopped
• 60 g cold butter, diced
• 200 ml dry Champagne or crémant
• about 1 litre light fish or vegetable stock, kept hot
• 50 g Parmesan, finely grated
• 2 tbsp crème fraîche
• salt, white pepper
• 60–80 g caviar – Imperial Baerii
• chives
• Optional: 8 large scallops for the scallop version (see below)

How it's done

1. Sweat the shallot. Melt half the butter in a wide pan over medium heat and soften the shallot for 3–4 minutes without colour.

2. Toast the rice. Add the rice and stir for two minutes until the grains turn translucent at the edges.

3. Add the Champagne. Pour it in and let it bubble, stirring, until almost completely absorbed.

4. Add the stock, ladle by ladle. Add hot stock one ladle at a time, stirring, and wait until each is absorbed before adding the next. This takes 17–19 minutes. The rice is ready when it's tender with a slight bite in the centre, and the risotto flows – tilt the pan and it should move like a slow wave.

5. Mantecatura. Take the pan off the heat. Beat in the remaining cold butter, the Parmesan and the crème fraîche vigorously for 30 seconds. Season carefully – Parmesan and caviar both bring salt. Cover and rest for two minutes.

6. Serve. Spoon into warm, shallow bowls and tap the bowl so the risotto spreads flat. Add the caviar in the centre at the table, then chives.

Champagne risotto with scallops and caviar

For a more generous main course, add seared scallops. Pat 8 large scallops very dry and salt them lightly just before cooking. Heat a little oil in a heavy pan until it just starts to smoke, add the scallops and leave them alone for 90 seconds until a deep golden crust forms. Turn, add a knob of butter, cook for another 60 seconds and take them out. Inside they should still be slightly translucent. Place two scallops on each bowl of risotto and a small spoonful of caviar on each scallop.

With scallops you need less caviar: 10–15 g per person is enough. If you like raw seafood, our scallop crudo with yuzu and caviar makes the perfect starter before this.

How much caviar per portion?

15–20 g per person when the caviar is the only topping – enough that every spoonful has pearls in it. Our 125 g tin covers six portions; for four, a 50 g plus a 30 g tin. Planning a whole menu? Our guide to eating and serving caviar has more ideas.

Our tip

Add the caviar at the table, not in the kitchen. If the risotto sits under it for more than a minute, the heat starts to cook the pearls and they lose their pop. Small bowls, brought out fast – that's the whole secret. And never stir caviar into a risotto. It's a topping, not an ingredient.

FAQ

Can I use Prosecco instead of Champagne?

You can, but choose a brut – most Prosecco is sweeter and more fruity, which clashes with caviar. A dry crémant is the better substitute.

What rice is best for Champagne risotto?

Carnaroli. It holds its shape and gives the creamiest result. Arborio is fine; Vialone Nano is excellent for a looser, more fluid risotto.

What do you drink with Champagne risotto?

The rest of the bottle you cooked with. That's the rule in our house.