{"id":5946,"date":"2025-11-16T12:00:00","date_gmt":"2025-11-16T15:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5946"},"modified":"2026-10-14T19:49:43","modified_gmt":"2026-10-14T22:49:43","slug":"champagne-risotto-with-toasted-almonds","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/champagne-risotto-with-toasted-almonds\/","title":{"rendered":"Champagne Risotto with Toasted Almonds"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Champagne risotto is made with arborio rice, dry Champagne or sparkling wine and hot stock, then finished with butter, cheese and toasted almonds. The rice should be tender with a little bite, suspended in a loose, creamy sauce. It makes a festive main course or a smaller accompaniment.<\/strong><\/p>\n<p><strong>Champagne risotto<\/strong> brings a creamy texture and toasted almond crunch to a festive dinner. Here is how to make it, with practical alternatives for different tastes and dietary requirements.<\/p>\n<p><\/p>\n<h2>Champagne risotto ingredients<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/arborio-rice-flaked-almonds-and-ingredients-for-champagne-risotto-5946-1.webp\" alt=\"Arborio rice, flaked almonds and ingredients for Champagne risotto\" title=\"Arborio rice, flaked almonds and ingredients for Champagne risotto\"><\/p>\n<p>Serves 4 as a main course, or more in smaller portions. The recipe uses 200\u2013250 ml of wine, not a whole 750 ml bottle.<\/p>\n<ul>\n<li><strong>300 g arborio risotto rice<\/strong> \u2013 a short-grain rice that releases starch as it cooks.<\/li>\n<li>200\u2013250 ml brut Champagne or dry sparkling wine<\/li>\n<li>About 900 ml hot chicken or vegetable stock, with a little extra hot stock or water available if needed<\/li>\n<li>50 g unsalted butter, divided into two 25 g portions<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>1 medium onion, finely chopped<\/li>\n<li>2 garlic cloves, finely chopped<\/li>\n<li>100 g Parmesan, finely grated, or pecorino<\/li>\n<li>80 g flaked almonds, toasted<\/li>\n<li>100 ml double cream or 100 g mascarpone, optional<\/li>\n<li>Finely grated zest of \u00bd lemon, optional<\/li>\n<li>Salt, to taste<\/li>\n<li>Freshly ground black pepper, to taste<\/li>\n<li>Chopped parsley, to finish<\/li>\n<\/ul>\n<p><strong>Substitutions and notes<\/strong><\/p>\n<ul>\n<li><strong>Champagne:<\/strong> dry sparkling wine or brut Prosecco works well. Dry still white wine is another option: the bubbles disappear during cooking anyway. Cooking does not reliably remove all the alcohol; use the stock-based alternative below when alcohol must be avoided.<\/li>\n<li><strong>Rice:<\/strong> carnaroli can replace arborio. Ordinary long-grain rice will give a different, less creamy result.<\/li>\n<li><strong>Almonds:<\/strong> try toasted pistachios or walnuts for a different flavour. These are still nuts, so they are not suitable substitutes for a nut allergy.<\/li>\n<li><strong>Stock:<\/strong> homemade or prepared stock is suitable. Check the salt level, ingredients and allergens before adding extra seasoning.<\/li>\n<li><strong>Cheese and cream:<\/strong> cream or mascarpone is optional; properly cooked risotto is creamy without it. Parmesan and many pecorino cheeses use animal rennet, so choose a labelled vegetarian hard cheese if required.<\/li>\n<\/ul>\n<h2>How to make Champagne risotto<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/stirring-creamy-risotto-in-a-stainless-steel-pan-5946-2.webp\" alt=\"Stirring creamy risotto in a stainless steel pan\" title=\"Stirring creamy risotto in a stainless steel pan\"><\/p>\n<ol>\n<li><strong>Keep the stock hot:<\/strong> warm about 900 ml chicken or vegetable stock over a low heat, with extra hot liquid available. You may not need it all.<\/li>\n<li><strong>Toast the almonds:<\/strong> place 80 g flaked almonds in a dry frying pan over a medium heat for about 2\u20133 minutes, stirring and watching closely. Transfer to a plate as soon as golden.<\/li>\n<li><strong>Soften the onion:<\/strong> heat the olive oil and 25 g butter in a wide pan. Add the onion and cook gently until soft and translucent, about 5 minutes. Add the garlic and stir for a further 30 seconds without letting it burn.<\/li>\n<li><strong>Toast the rice:<\/strong> stir in the arborio rice for 1\u20132 minutes, coating the grains in the fat until their edges look slightly translucent.<\/li>\n<li><strong>Add the Champagne:<\/strong> pour in 200\u2013250 ml and simmer, stirring, until most of the free liquid has been absorbed or reduced. This takes a few minutes; it is a flavour-building step, not a guarantee that the alcohol has gone.<\/li>\n<li><strong>Add stock gradually:<\/strong> keep the rice at a gentle simmer. Add a ladleful of hot stock and stir regularly until mostly absorbed, without letting the pan dry out. Continue adding stock, beginning to check the rice after about 16\u201318 minutes; follow the rice packet as a guide.<\/li>\n<li><strong>Check the texture:<\/strong> the grains should be tender with a little resistance, not chalky or hard. Add more hot stock and cook longer if needed. Leave enough liquid for a loose, flowing sauce.<\/li>\n<li><strong>Finish off the heat:<\/strong> remove the pan from the hob and stir in the remaining 25 g cold butter and 100 g grated cheese. Add the optional 100 ml cream or 100 g mascarpone if using. Stir firmly but do not crush the grains; loosen with a little hot stock if necessary.<\/li>\n<li><strong>Season:<\/strong> add the optional lemon zest, black pepper and only as much salt as needed after tasting the cheese and stock in the dish.<\/li>\n<li><strong>Serve:<\/strong> spoon into warm bowls or a serving dish. Scatter over the toasted almonds and parsley, and serve immediately.<\/li>\n<\/ol>\n<p><strong>Quick tips<\/strong><\/p>\n<ul>\n<li><strong>Stir regularly:<\/strong> this helps release starch and prevents the rice catching on the base of the pan.<\/li>\n<li><strong>Use a dry sparkling wine:<\/strong> brut sparkling wine or Prosecco is a practical alternative to Champagne; an expensive bottle is not necessary.<\/li>\n<li><strong>Watch the simmer:<\/strong> adjust the heat so the rice cooks steadily without the liquid disappearing too quickly.<\/li>\n<\/ul>\n<h2>Champagne risotto variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/creamy-risotto-variations-with-prawns-mushrooms-and-green-vegetables-5946-3.webp\" alt=\"Creamy risotto variations with prawns, mushrooms and green vegetables\" title=\"Creamy risotto variations with prawns, mushrooms and green vegetables\"><\/p>\n<ul>\n<li><strong>Prawn risotto:<\/strong> use <strong>300\u2013400 g peeled raw prawns<\/strong> and <strong>fish or shellfish stock<\/strong>. Cook the prawns separately until opaque and cooked through, then fold them into the finished rice and serve promptly. If using ready-cooked prawns, follow their packet instructions instead.<\/li>\n<li><strong>Mushrooms and truffle:<\/strong> saut\u00e9 <strong>200 g mixed mushrooms<\/strong>, such as chestnut, shiitake and portobello, in a little extra butter or oil. Stir into the finished rice and add <strong>2\u20133 drops of truffle oil<\/strong>, or less if it is strongly flavoured.<\/li>\n<li><strong>Asparagus and peas:<\/strong> add <strong>150 g asparagus<\/strong>, cut into short pieces, during the final few minutes and <strong>100 g frozen peas<\/strong> for the cooking time on their packet. For a vegetarian version, use vegetable stock and vegetarian hard cheese, or omit the hard cheese and use the optional <strong>mascarpone<\/strong>.<\/li>\n<li><strong>Saffron:<\/strong> steep <strong>a small pinch of saffron<\/strong> in 2 tablespoons hot stock, then add it during cooking. If you prefer a gentler wine flavour, use <strong>150\u2013200 ml Champagne<\/strong> and make up the cooking liquid with stock as needed.<\/li>\n<li><strong>Goat\u2019s cheese and walnuts:<\/strong> replace the Parmesan with <strong>80 g soft goat\u2019s cheese<\/strong> and the almonds with <strong>60 g toasted walnuts<\/strong>. Check the cheese\u2019s suitability if cooking for vegetarians.<\/li>\n<li><strong>Caramelised almonds:<\/strong> for a sweet contrast, heat 2 tablespoons sugar with 1 tablespoon water until a pale caramel forms, then carefully stir in <strong>80 g flaked almonds<\/strong>. Spread on baking parchment, allow to cool completely and break up. Hot caramel can burn, so do not touch or taste it until cold.<\/li>\n<\/ul>\n<p><strong>Adjusting the liquid and cooking time<\/strong><\/p>\n<p><strong>Arborio rice:<\/strong> start checking after approximately <strong>16\u201318 minutes<\/strong> of simmering, allowing longer where necessary. Pan size, heat and rice brand affect how much stock you need. Add liquid according to texture rather than automatically using every millilitre; cream added at the end does not replace the liquid needed to cook the grains.<\/p>\n<p><strong>Wine-free alternative:<\/strong> replace the wine with 200\u2013250 ml extra vegetable stock. If you like a fruity note, replace a small part of that extra stock with unsweetened apple juice and add a little lemon juice to taste at the end. Check every ingredient if the dish must contain no alcohol.<\/p>\n<p><strong>Finishing tips<\/strong><\/p>\n<ul>\n<li><strong>Use cold butter at the end:<\/strong> stir it into the hot rice off the heat for a glossy sauce.<\/li>\n<li><strong>Taste before adding acidity:<\/strong> lemon zest adds fragrance without much acidity. Add lemon juice or a few drops of vinegar only if the finished dish needs it.<\/li>\n<li><strong>Keep the topping crisp:<\/strong> scatter toasted nuts over the creamy rice just before serving.<\/li>\n<li><strong>Serve straight away:<\/strong> risotto thickens as it stands and is at its best immediately after finishing.<\/li>\n<\/ul>\n<h2>Tips for creamy risotto with distinct grains<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/creamy-arborio-risotto-cooking-beside-a-jug-of-hot-stock-5946-4.webp\" alt=\"Creamy arborio risotto cooking beside a jug of hot stock\" title=\"Creamy arborio risotto cooking beside a jug of hot stock\"><\/p>\n<p>For <strong>creamy risotto with distinct grains<\/strong>, aim for a flowing sauce around rice that still has a little bite. These techniques help you control the texture.<\/p>\n<p><strong>Essential techniques<\/strong><\/p>\n<ul>\n<li><strong>Choose risotto rice:<\/strong> arborio or carnaroli releases starch while retaining some structure.<\/li>\n<li><strong>Keep the stock warm:<\/strong> adding hot liquid helps maintain a steady simmer.<\/li>\n<li><strong>Toast briefly:<\/strong> stir the rice in the fat for 1\u20132 minutes before adding liquid. This coats and warms the grains; it does not form a waterproof seal.<\/li>\n<li><strong>Add liquid gradually:<\/strong> add another ladleful when the previous one is mostly absorbed, before the rice catches.<\/li>\n<li><strong>Stir regularly:<\/strong> move the rice gently around the pan without beating it into a paste.<\/li>\n<li><strong>Control the heat:<\/strong> maintain a gentle simmer; vigorous boiling can evaporate the stock before the rice is tender.<\/li>\n<li><strong>Finish off the hob:<\/strong> stir in cold butter and grated cheese to bring the sauce together.<\/li>\n<li><strong>Have the table ready:<\/strong> serve as soon as the risotto is finished, while it is still loose and creamy.<\/li>\n<\/ul>\n<p><strong>The method at a glance<\/strong><\/p>\n<ol>\n<li><strong>Warm the stock:<\/strong> heat about 900 ml and keep a little extra hot liquid available.<\/li>\n<li><strong>Toast the almonds:<\/strong> stir 80 g flaked almonds in a dry frying pan until golden, then transfer to a plate.<\/li>\n<li><strong>Soften the aromatics:<\/strong> heat the olive oil and 25 g butter, soften the onion, then briefly cook the garlic.<\/li>\n<li><strong>Toast the rice:<\/strong> add 300 g arborio rice and stir for 1\u20132 minutes.<\/li>\n<li><strong>Add the wine:<\/strong> pour in 200\u2013250 ml Champagne and simmer until mostly absorbed or reduced. Some alcohol can remain after cooking.<\/li>\n<li><strong>Add the stock:<\/strong> cook at a gentle simmer, adding hot stock a ladleful at a time. Start checking after 16\u201318 minutes and continue until tender with a little bite.<\/li>\n<li><strong>Taste a grain:<\/strong> it should not have a hard, chalky centre. Keep the surrounding sauce loose.<\/li>\n<li><strong>Finish:<\/strong> off the heat, stir in the remaining 25 g butter, 100 g grated cheese and, if using, 100 ml cream or 100 g mascarpone. Loosen with hot stock if needed.<\/li>\n<li><strong>Season and serve:<\/strong> adjust the seasoning, add optional lemon zest and finish with almonds and parsley.<\/li>\n<\/ol>\n<p><strong>Common problems and how to avoid them<\/strong><\/p>\n<ul>\n<li><strong>Mushy rice:<\/strong> overcooking can break down the grains. Check regularly near the end; adding less stock afterwards cannot restore rice that has already become mushy.<\/li>\n<li><strong>A hard centre:<\/strong> add more hot stock and continue simmering gently. Check that the liquid is not boiling away too quickly.<\/li>\n<li><strong>A dull or stiff finish:<\/strong> stir in the finishing butter and cheese off the heat, with enough hot stock to loosen the sauce.<\/li>\n<li><strong>An overpowering wine flavour:<\/strong> measure the wine and allow it to reduce before adding stock. Do not pour in the whole bottle. A milder flavour does not prove that all the alcohol has evaporated.<\/li>\n<li><strong>Risotto thickens while serving:<\/strong> stir in a little hot stock immediately before plating. This is a short finishing adjustment, not a reason to leave cooked rice standing warm for a long time.<\/li>\n<\/ul>\n<h2>Drinks and accompaniments for a festive dinner<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/risotto-served-with-vegetables-and-sparkling-wine-at-a-festive-table-5946-5.webp\" alt=\"Risotto served with vegetables and sparkling wine at a festive table\" title=\"Risotto served with vegetables and sparkling wine at a festive table\"><\/p>\n<p>When serving <strong>Champagne risotto<\/strong>, lighter accompaniments can balance its richness. Choose drinks to suit your guests, including an option without alcohol.<\/p>\n<p><strong>Drinks to serve alongside<\/strong><\/p>\n<ul>\n<li><strong>Brut Champagne or sparkling wine:<\/strong> its acidity contrasts with the butter and cheese, particularly in the prawn or mushroom variations.<\/li>\n<li><strong>Dry white wine:<\/strong> Sauvignon Blanc or Pinot Grigio can work with lemon zest and green vegetables.<\/li>\n<li><strong>Dry ros\u00e9:<\/strong> try it with the prawn version or a chicken accompaniment.<\/li>\n<li><strong>Aromatic white wine:<\/strong> Verdejo or Albari\u00f1o offers another option alongside creamy cheese flavours.<\/li>\n<li><strong>Light beer:<\/strong> a pilsner or wheat beer can complement toasted almonds. Check ingredients for guests avoiding gluten.<\/li>\n<li><strong>Without alcohol:<\/strong> offer sparkling water with lemon, or a light apple-and-herb cooler made with juice and soda water.<\/li>\n<\/ul>\n<p><strong>Accompaniments<\/strong><\/p>\n<ul>\n<li><strong>Simple green salad:<\/strong> rocket and lettuce with a light vinaigrette provide a fresh contrast.<\/li>\n<li><strong>Vegetables:<\/strong> try grilled asparagus, glazed carrots or roasted courgettes.<\/li>\n<li><strong>Fish:<\/strong> a small portion of grilled or baked sea bass, sole or salmon can accompany a smaller serving of risotto.<\/li>\n<li><strong>Chicken or roast meat:<\/strong> serve a modest portion of grilled chicken or shredded herb-roasted pork if you want a more substantial meal.<\/li>\n<li><strong>A cheese board:<\/strong> mild brie or goat\u2019s cheese and dried fruit can follow the meal. Choose cheeses suitable for your guests\u2019 dietary needs.<\/li>\n<li><strong>Bread:<\/strong> small slices of ciabatta or Italian-style bread are optional alongside this already filling rice dish.<\/li>\n<\/ul>\n<p><strong>Practical pairing tips<\/strong><\/p>\n<ul>\n<li><strong>Match the intensity:<\/strong> a strongly flavoured variation needs a drink that will not be overwhelmed; a simpler risotto suits gentler flavours.<\/li>\n<li><strong>Serving temperature:<\/strong> Champagne is generally served at about 8\u201310\u00b0C; follow the producer\u2019s advice for other wines. Serve the risotto hot and freshly made.<\/li>\n<li><strong>Balance richness:<\/strong> a fresh, lightly acidic drink can contrast with strong cheese without adding more heaviness to the meal.<\/li>\n<li><strong>Portion size:<\/strong> divide the recipe into four main-course servings, or make smaller portions for a multi-course dinner. Finished weight varies with the liquid absorbed and optional additions.<\/li>\n<li><strong>Pair by variation:<\/strong> sparkling wine or ros\u00e9 suits prawns; an aromatic white can complement mushrooms and truffle.<\/li>\n<li><strong>Taste together:<\/strong> try a small mouthful with your chosen drink before serving. Pairings are a matter of preference, and alcohol is entirely optional.<\/li>\n<\/ul>\n<h2>Cooking with Champagne<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/wine-butter-sauce-creamy-risotto-and-poached-pear-in-a-kitchen-5946-6.webp\" alt=\"Wine butter sauce, creamy risotto and poached pear in a kitchen\" title=\"Wine butter sauce, creamy risotto and poached pear in a kitchen\"><\/p>\n<p>In cooking, <strong>Champagne<\/strong> contributes acidity and wine aromas. Its bubbles do not survive simmering, so dry still or sparkling wine can also be useful depending on the dish.<\/p>\n<ul>\n<li><strong>The bubbles disappear:<\/strong> carbon dioxide escapes as the wine warms and cooks; the finished risotto will not be fizzy.<\/li>\n<li><strong>Reduction concentrates flavour:<\/strong> simmering reduces the liquid volume and can intensify acidity as well as sweetness. Taste before adding more.<\/li>\n<li><strong>Choose the style:<\/strong> brut or dry wine generally suits savoury cooking. Sweeter styles may suit desserts, but their sugar still needs to be considered in the recipe.<\/li>\n<li><strong>Use acidity thoughtfully:<\/strong> wine can flavour marinades and sauces, but it is not a direct substitute for the acidity of vinegar or lemon in every recipe. A marinade does not make raw food safe to eat.<\/li>\n<li><strong>Poach fruit:<\/strong> pears, apples or peaches can be gently cooked in a separate recipe using wine, sugar and spices.<\/li>\n<\/ul>\n<p><strong>Useful reminders<\/strong><\/p>\n<ul>\n<li><strong>Alcohol may remain:<\/strong> a few minutes of cooking does not remove it all. Use a recipe made without alcoholic ingredients when serving someone who needs to avoid alcohol, rather than relying on extra simmering.<\/li>\n<li><strong>Measure the wine:<\/strong> use the amount specified for the dish. More wine can make a risotto overly acidic and change its cooking time.<\/li>\n<li><strong>Balance with butter or cream:<\/strong> these ingredients soften the perception of acidity and give sauces body, but they do not remove alcohol.<\/li>\n<li><strong>Store the remaining wine properly:<\/strong> refrigerate it with a suitable sparkling-wine stopper and follow the producer\u2019s advice. Do not assume that a bottle left open has become safe homemade vinegar.<\/li>\n<\/ul>\n<p><strong>Other dishes made with Champagne<\/strong><\/p>\n<ul>\n<li><strong>Risotto:<\/strong> add a measured amount of wine before the stock for a fragrant base.<\/li>\n<li><strong>Sabayon or zabaglione:<\/strong> this separate dessert uses egg yolks whisked with wine and sugar over gentle heat. Follow a reliable method for safely cooking the eggs; it can still contain alcohol.<\/li>\n<li><strong>Poached pears:<\/strong> wine, sugar and spices form a fragrant poaching liquid.<\/li>\n<li><strong>Seafood sauces:<\/strong> wine reductions finished with butter and herbs can accompany cooked prawns or white fish.<\/li>\n<li><strong>Granita and sorbet:<\/strong> use a balanced recipe, because both sugar and alcohol affect freezing. Simply reducing or freezing the wine does not make it alcohol-free.<\/li>\n<\/ul>\n<h2>A festive risotto to serve freshly made<\/h2>\n<p>This <strong>Champagne risotto<\/strong> combines creamy rice with crisp toasted almonds. Careful control of the stock and cooking time matters more than an expensive bottle of wine.<\/p>\n<p>Use the variations to suit your guests, finish the rice just before serving and taste before adding salt or lemon. For a meal without alcohol, choose the stock-based alternative from the outset.<\/p>\n<p>Thank you for reading. Follow our social channels for more festive recipes, or visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for ideas for your Christmas and New Year\u2019s table.<\/p>\n<h2>Champagne risotto: frequently asked questions<\/h2>\n<p><strong>Does any alcohol remain after cooking?<\/strong><\/p>\n<p>Yes, some can remain. Simmering for a few minutes does not remove all the alcohol, and longer cooking does not provide a reliable alcohol-free guarantee. If alcohol must be avoided, use the extra-stock alternative and check any alcohol-free-labelled drink before using it.<\/p>\n<p><strong>Can I replace the Champagne?<\/strong><\/p>\n<p>Yes. Dry sparkling wine, brut Prosecco or dry white wine can replace it; the bubbles disappear during cooking. For a version without alcoholic ingredients, use extra stock, optionally with a little unsweetened apple juice and lemon juice to taste.<\/p>\n<p><strong>How should I store and reheat leftover risotto?<\/strong><\/p>\n<p>Cool leftovers quickly in shallow portions, ideally within one hour, and refrigerate at 5\u00b0C or below. Eat within 24 hours. Reheat only once until steaming hot throughout, adding a little stock to loosen the rice, and eat immediately. Rice left standing too long cannot be made safe simply by reheating.<\/p>\n<p><strong>Can I make it vegetarian or vegan?<\/strong><\/p>\n<p>For a vegetarian version, use vegetable stock and a hard cheese labelled suitable for vegetarians, as standard Parmesan uses animal rennet. For a vegan version, also replace the butter, cheese and optional cream or mascarpone with suitable plant-based alternatives. Check the wine if vegan suitability matters.<\/p>\n<p><strong>How do I avoid mushy rice or a hard centre?<\/strong><\/p>\n<p>Use arborio or carnaroli, keep the stock hot and add it gradually over a gentle simmer. Stir regularly and taste near the end. Add more stock and cook a little longer if the centre is chalky; stop once the rice is tender with a little bite, before the grains break down.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.food.gov.uk\/print\/pdf\/node\/4286\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: handling leftover rice<\/a><\/li>\n<li><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/1556354\/\" target=\"_blank\" rel=\"noopener\">Alcohol retention in food preparation, indexed by PubMed<\/a><\/li>\n<li><a href=\"https:\/\/www.champagne.fr\/en\/champagne-frequently-asked-questions?nid=608\" target=\"_blank\" rel=\"noopener\">Comit\u00e9 Champagne: frequently asked questions<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make creamy Champagne risotto with toasted almonds, Parmesan and lemon zest. 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