This Queer Eye-Approved Champagne Risotto Is Great for Beginners

With every new season of Netflix's Queer Eye, we're treated to more delicious recipes to add to the ever-growing list of easy and tasty recipes developed by resident food expert Antoni Porowski. One of Antoni's classic recipes, champagne and lemon risotto, was recently highlighted by TikTok user @delishaas, and it truly looked too good (and straightforward for a first-time risotto maker like me) not to try. Using bubbly champagne and fresh citrus to flavor the creamy rice dish, Antoni created a risotto recipe that is just as warm and comforting as it is refreshing.

@delishaas

Let me be perfectly queer, this is delicious. @antoni thanks for the recipe! #queereye #newyear #comfortfood #lgbt

♬ Simply The Best by Billianne - billianne

My favorite thing about this recipe is how customizable it is. For example, I couldn't find lemons at my local market, so I used a combination of classic green lime and mandarin lime (an orange-lime hybrid), and the dish turned out just as delicious as promised. The protein pairings that go well with this risotto are endless, from seared fish to grilled chicken, so you can feel free to make the meal a bit heartier. But even without any additions, a stand-alone serving of this incredible creamy rice dish is satisfying on its own.

Ingredients

7 cups low-sodium chicken broth
1 white onion, finely chopped
4 tablespoons unsalted butter
1/2 teaspoon salt
1 1/2 cup arborio rice
1 1/2 cup champagne or dry white wine
3/4 cups parmesan, shredded
1 1/2 tablespoons lemon juice
Zest of 1 lemon
Fresh parsley, chopped
Cracked black pepper

Directions

In a medium saucepan, bring seven cups of chicken broth to a simmer. In a separate heavy-bottom saucepan, melt butter over medium heat, then add diced onions and salt. Cook until the onion is just translucent. Once the onions are translucent but not yet brown, pour in the dry risotto. Stir well, then add the champagne. Give the risotto another stir to incorporate the champagne, then turn the heat up to high to bring the rice and champagne mixture to a boil. Stir constantly. When most of the champagne has evaporated, reduce the heat and add 3/4 cup of simmering chicken broth. Slowly incorporate the chicken broth into the risotto to add the remaining 6 1/4 cups of hot broth to the risotto. Mix over low heat until the risotto is tender, creamy, and slightly soupy. Turn off the heat, then add parmesan cheese, lemon zest, and lemon juice to the risotto, and stir. When all the cheese has melted, season with salt and pepper to taste, then garnish with fresh parsley, more parmesan, and lemon zest. Serve and enjoy!