Risotto Champagne

The Risotto with champagne has a simple and delicate taste. Few steps to be followed carefully, will make this first course of rice a special recipe for a romantic dinner or family.

• 350 g (12 oz) of Carnaroli rice
• 1 glass (1/2 cup)of Champagne
• hot vegetable stock
• 1/2 white onion
• 70 g (3 oz )of butter
• 50 g (2 oz) of grated Parmesan cheese
• black pepper

The champagne risotto is a light and delicate first course. You can prepare it for a family dinner or to amaze a special person for a romantic dinner. The risotto with champagne, as well as sparkling wine, has become a classic of the kitchen. A recipe that meets the taste of the young, so much so that it is often one of the first courses, a little sophisticated, that are cooked. Few steps, but to be followed carefully, will make an easy dish with few ingredients delicious.

Risotto cooking is a typical Italian preparation, exported and imitated all over the world. In Italy alone, in fact, the rice is slowly brought to cooking with the addition of broth; in the rest of the world, rice is boiled in water, just like pasta. Risotto cooking has also been applied to some types of pasta, which is called "risottata".

To prepare an excellent risotto with champagne, sauté the finely chopped onion with 20 grams (¾ oz) of butter in a saucepan. When it has become transparent, add the rice and toast it. Blend with 3/4 of the champagne and let it evaporate.

Wet the rice with a ladle of hot vegetable stock and cook by adding another liquid from time to time. When the risotto has almost cooked, add the remaining champagne and stir. Remove from the heat, add the remaining butter, the grated Parmesan and creamed.

Transfer to serving dishes, complete with fresh whirlpool pepper and serve your champagne risotto right away

Enjoy!!!