Champagne risotto
Instructions
Cut the onion very finely.
Pour the oil into the Pan (where the rice is prepared).
When the oil is hot add the onion cut and lower the gas flame (do not recommend the use of electric cooker).
FRY for less than 5 minutes.
Add the rice and stir until the oil has not been completely absorbed.
Pour the Champagne and stir until the smell of alcohol.
Add (a ladle at a time) the broth and continue to stir.
Each 2 or 3 ladles add a knob of butter (produce a bit later).
When the rice is almost ready (al dente), add the parmesan and the remaining butter and nutmeg.
Let the butter melt (stirring slowly) and turn off the gas.
A time served in dishes, the rice should be slightly wet with Champagne (shake the bottle and spray it on the plates-beware!).
To taste raw grated Parmesan pepper.
Advice to drink dry white wine (very cool), for example: Sauvignon, Mueller Turgau, Gavi or the same wine used during cooking.
Ingredients and dosing for 4 persons
- 400 g of arborio rice
- 1/2 onion
- 3 tablespoons of olive oil
- 200 g of butter
- 9090 was 1 of wine champagne (or sparkling wine)
- Nutmeg
- Salt
- Meat broth (or nut)
- Parmigiano-reggiano (parmesan cheese)