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.<\/p>\n
Ingredients:<\/strong><\/p>\n
Carnaroli rice 350 gr \nButter 50g \n1 small onion \nGrated Parmesan cheese 100g \nVegetable broth (500 ml) \nChampagne 500 ml<\/p>\n
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.<\/p>\n
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.<\/p>\n
A few moments before the end of cooking turn off the heat and stir the rice with the remaining butter and Parmesan cheese.<\/p>\n
Serve the risotto with champagne still hot with a flute of champagne same used for cooking.<\/p>\n