Risotto with Champagne and Poutargue

Make an impressive dinner with this delicious risotto with champagne and poutargue! This recipe has a complex flavor thanks to the combination of champagne, garlic, parsley and the unmistakable taste of poutargue.


  • 300 g of risotto rice
  • 200 ml of dry champagne
  • 1 clove of garlic
  • 50 g grated Parmesan cheese
  • 30 g of butter
  • 1 tablespoon of chopped parsley
  • 20 g of poutargue (also called bottarga)


  1. In a pot, heat 2 tablespoons of olive oil and add the garlic. When it’s golden brown, add the rice and stir until it is completely coated with oil.
  2. Add the champagne and cook over low heat for 10 minutes.
  3. Add hot broth a ladle at a time. Stir constantly until all the liquid is absorbed before adding more broth.
  4. When the rice is cooked al dente, turn off the heat and stir in the butter, Parmesan cheese and parsley.
  5. Grate some bottarga on top before serving.

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