Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 350g |
| Butter | 50g |
| Onion | 1 |
| Parmigiano Reggiano DOP (Grated) | 100g |
| Vegetable Broth | 500ml |
| Champagne | 500ml |
Instructions:
To make the Champagne risotto, begin by heating a large pan over medium heat. Melt a bit of butter in the pan, and add the finely chopped onion. Sauté the onion until it’s translucent, releasing its sweet aroma, but be careful not to brown it.
Next, add the Carnaroli rice to the pan, allowing it to toast lightly for a minute. Stir gently so that the rice grains are evenly coated with the butter and onion mixture.
Once the rice is toasted, pour in the Champagne. Stir constantly, allowing the rice to absorb the flavors of the sparkling wine. This process should take around 2 to 3 minutes.
Slowly start adding the vegetable broth, one ladle at a time, to the rice. Allow the liquid to absorb before adding more broth. Keep stirring and adding the broth until the rice is cooked to al dente texture, which should take about 15-18 minutes.
Just before the risotto is fully cooked, remove the pan from the heat. Stir in the remaining butter and the grated Parmigiano Reggiano cheese to create a creamy, smooth finish. Taste and adjust seasoning if necessary.
Serve the Champagne risotto hot, garnished with a bit more grated Parmigiano and a glass of the same Champagne used in cooking for the perfect pairing.
Enjoy your Champagne Risotto, a luxurious dish that brings the essence of fine dining to your table!
