The best way to start the new year? With a nice Champagne risotto course! A first course classic, simple preparation, fast execution, very elegant and light.

Ingredients:

Carnaroli rice 350 gr
Butter 50g
1 small onion
Grated Parmesan cheese 100g
Vegetable broth (500 ml)
Champagne 500 ml

Put in a pan 30 grams of butter, add the chopped onion and let it brown; the rice that you will roast briefly over high heat stirring with a wooden spoon.

Pour into the pan all the champagne and stir constantly so that the rice does not stick to the bottom, if necessary, add a ladle of vegetable stock to finish cooking.

A few moments before the end of cooking turn off the heat and stir the rice with the remaining butter and Parmesan cheese.

Serve the risotto with champagne still hot with a flute of champagne same used for cooking.

Source: www.giallozafferano.it