Poster for France Champagne 1891, Pierre Bonnard/Copyright © 2001 National Gallery of Art, Washington D.C.
While you can use any champagne or sparkling wine, such as Prosecco, it can be fresh from the bottle or leftover flat dregs. I heat the champagne first to burn off a bit of the alcohol. This is has a good proportion of wine, so the flavor will be marked. If you want your risotto to look pristine, be sure to use white pepper. Scoop a small amount on your dinner plate or shallow bowl, then ladle the veal stew on the side. This was adapted for the slow cooker from a recipe I saw by Nigella Lawson, British food writer and personality.
Overview
Cooker: Medium or Large Round
Machine Setting and Cook Time: High Heat: 2 to 2 1/2 hours
Serves 3 to 4
Ingredients
- 6 tablespoons (3/4 stick) unsalted butter, divided use
- 1 rib celery, minced
- 1 medium leek, white only, washed well, and finely chopped
- 1 1/3 cups Arborio or Carnaroli rice
- 1 1/4 cups brut champagne, simmered 5 minutes
- 3 cups chicken broth
- 1/2 teaspoon salt
- Freshly ground black or white pepper
- 1/2 cup freshly grated Parmesan, plus more for serving if you like
Instructions
In a sauté pan over medium heat, melt 4 tablespoons of the butter. Cook the celery and leek until soft, 3 to 4 minutes; do not brown. Add the rice and cook 1 minute, stirring, until glossy. Scrape with a heatproof rubber spatula into the crock of a medium or large slow cooker. Add the hot champagne and broth.
Cover and cook on HIGH for 2 to 2 1/2 hours, until all the liquid is absorbed, but rice is still moist. Add the remaining butter, salt, pepper, and 1/2 cup of the Parmesan. Stir to incorporate. Adjust seasoning to taste. Serve immediately. Risotto will keep on KEEP WARM setting for an hour or so. Serve hot.
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