Risotto with Champagne and Scampi

Name: Risotto with Champagne and Scampi
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Fine salt to taste; Butter 2.8 tbsp; Champagne 2 ½ glasses; Scampi 1.8 lbs; Parsley 1 bunch; Lemon peel 1; Extra virgin olive oil to taste; Oregano to taste; Black pepper to taste; Extra virgin olive oil about 3 spoonfuls; Fine salt to taste; Scampi (waste) to taste; Water 8 ½ cups; Celery 2 ribs; Leeks 2; Cluster tomatoes 2; Carrots 1; Basil 2 tufts; Thyme 2 sprigs

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Difficulty: Average
Prep time: 40 min
Cook time: 20 min
Serving: 4
Note + cooking time for the broth

PRESENTATION

If you’re looking to spice up your holiday menu, you know, something special, then champagne and scampi risotto from Northern Italy is where it’s at. This isn’t just any shrimp risotto; it’s got that sparkle that totally lifts your table vibe. In places like Lombardy and Veneto, creamy risotto is basically what family gatherings are all about. But hey, during the festive season, adding champagne and sweet scampi—seriously good—turns it into a real showstopper. Imagine this on your table for Christmas or New Year’s and you’ll get why it’s a favorite in Italian homes.

The blend of tender shellfish with champagne’s gentle fizz gives you a moist, luxurious bite each time. And you know what? Even though it sounds like a gourmet risotto, it’s surprisingly simple. Can't go wrong. You’ll impress without breaking a sweat.

What really, really sets this champagne risotto apart is how the champagne’s delicate flavor complements the mild, slightly sweet scampi. Compared to other seafood risotto dishes, this one’s a bit more refined, which is great for festive dinners when you want something unique without too much hassle. And look, some folks in Northern Italy might go for local sparkling wines instead of French champagne, but either way, you get that golden color and fresh taste that’s hard to beat.

This is the kind of festive risotto that leaves a lasting impression—makes your holiday table feel complete. Pair it with a cold glass of bubbly, plus a slice of rustic bread, for a meal that checks all the boxes: comfort, celebration and a touch of Italian elegance—all in one. So, no question, this risotto recipe is a hit during the holidays. Really gives everyone a reason to go back for seconds. Whether it’s a big family gathering or just a cozy dinner, this dish promises to add a bit of magic to the occasion.

INGREDIENTS

Ingredients for the risotto: Carnaroli rice 1.6 cups (320 g); Fine salt to taste; Butter 2.8 tbsp (40 g); Champagne 2 ½ glasses (375 ml); Scampi 1.8 lbs (800 g); Parsley 1 bunch; Lemon peel 1; Extra virgin olive oil to taste; Oregano to taste; Black pepper to taste

for the langoustine broth: Extra virgin olive oil 3 spoonfuls - about; Fine salt to taste; Scampi to taste - (waste); Water 8 ½ cups (2 l); Celery 2 ribs; Leeks 2; Cluster tomatoes 2; Carrots 1; Basil 2 tufts; Thyme 2 sprigs

Preparation

How to prepare Risotto with Champagne and Scampi

To prepare the Champagne and Langoustine Risotto, start with the vegetables for the broth, coarsely chop the celery 1, carrot with the skin, tomatoes 3, and leeks.

Prepare the parsley mince that you will use to season the langoustine tartare. Now clean the langoustines, remove the shell 4, eliminate the gut, and chop half of the langoustines into tartare 5 and the rest in half lengthwise 6.

At this point, heat a drizzle of oil in a saucepan with high sides and toast the vegetables 7 for a few minutes over high heat, add the aromatic herbs 8 the shells 9,

the chopped tomatoes, and cover with cold water 11. The broth should simmer for at least 30 minutes over medium-low heat, after which you can strain it 12 and keep it warm for cooking the rice.

Season the langoustine tartare with lemon zest 13, parsley, oil

salt, and pepper 16, mix and set aside to mix with the rice 17. In a pot where you will also cook the rice, heat a drizzle of oil very well and sauté the whole langoustines 18.

Sauté them for about 5 minutes without turning them 19. Remove the langoustines 20 and in the same pan, start toasting the rice 21 with a pinch of salt for about 3-4 minutes.

Moisten with the champagne 22, using it all at the beginning by pouring it twice and letting it absorb well. Continue cooking for about 15 minutes, moistening with the langoustine broth 23 as needed. About 3 minutes before the end, add the sautéed langoustines 34, keeping a few aside to garnish the dish.

Off the heat, add the langoustine tartare 25, butter 26, and pepper, mix to combine. Serve the risotto garnishing the dish with the remaining sautéed langoustines and sprigs of oregano 27.

Storage

You can store the Champagne and Langoustine Risotto in an airtight container in the refrigerator for one day.

Tip

Money-saving tip without losing taste: champagne makes this risotto special, but due to the cost, you can replace it without much regret with a prosecco or white wine (make sure it's not sweet), which you can also pair with the dish, as tradition dictates.

For the translation of some texts, artificial intelligence tools may have been used.