Risotto with champagne
400g rice “Carnaroli”
tbs extra-virgin olive oil
glass Champagne (or sparkling wine)
lt meat consommé (you can prepare it with stock cubes)
Nutmeg to taste
Salt to taste
Grated parmesan cheese to taste
Put the finely chopped
onion in a pan with very hot oil. Turn down the fire and sauté for
about five minutes until translucent.
Add the rice and stir
around the pan to let it absorb the oil.
Add the champagne or
wine and let it evaporate for a few minutes.
Gradually add the hot
consommé a ladleful at time and keep stirring, Stir in part of the
Cook until “al dente”.
Take the pan off and
add the rest of the butter, the parmesan cheese, the nutmeg and the
Serve immediately very