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Risotto with champagne

 

Ingredients:

400g rice “Carnaroli”

˝ onion

3 tbs extra-virgin olive oil

200g butter

1 glass Champagne (or sparkling wine)

1 lt meat consommé (you can prepare it with stock cubes)

Nutmeg to taste

Salt to taste

Grated parmesan cheese to taste

 

Serves: 5

 

Method:

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 butter.

Cook until “al dente”.

Take the pan off and add the rest of the butter, the parmesan cheese, the nutmeg and the champagne.

Serve immediately very hot.

 

 

 

 

 

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