October 19, 2022

Champagne Risotto With Truffles

Whether it's Champagne or Methode Traditionellé you're drinking, if you're looking to pair it with something truly decadent, then this Champagne Truffle Risotto recipe is the perfect dish.

Prep: 10 minutes / Cook: 25 minutes
Serves: 6


  • 4 cups vegetable or chicken stock
  • 2 cups warm filtered water
  • 1oz butter
  • 1 small onion, finely chopped
  • Sea salt flakes
  • 4 garlic cloves, minced
  • 2 sprigs of fresh thyme
  • 2 cups arborio rice
  • ¾ cup No.1 Family Estate Cuvee
  • 1 fresh Black Truffle


In a medium pot, add the stock and water and bring to a simmer.

In a separate large, heavy-bottomed pan, heat the butter and oil over medium heat. Add the onion and a pinch of salt and sauté, stirring frequently with a wooden spoon, until the onion softens and starts to become translucent.

Add garlic and thyme to the pan, stir, then add the rice. Continue to stir frequently to coat the rice in the butter and to prevent sticking.

Toast the rice for 2-3 minutes until it smells nutty and the edges of the grains look translucent. Pour the Champagne into the rice and stir until it is absorbed.

Ladle in one cup of broth. Continue cooking the rice and gently stirring until most of the liquid has been absorbed before adding another cup. Adjust the heat as needed to keep both pots at a simmer. 

NOTE: You do not need to stir continuously, but stirring frequently will help your risotto cook evenly and achieve the desirable creamy consistency.

Continue to add the stock one cup at a time. Cook the rice until it is tender, about 20 minutes. Remove the thyme sprigs about halfway through and discard. You may have a little leftover broth. If you run out of liquid before the rice is tender, add more water.

Just before serving, stir in a splash of the stock to loosen the consistency, if necessary. Plate the risotto and use a mandolin or truffle shaver to shave fresh truffle on top. Enjoy immediately.

NOTE: If you are working with a smaller truffle you can use a microplane (parmesan grater) to grate the truffle instead of shaving it to ensure you get maximum truffle flavor in each bite.