Risotto allo Champagne: Rather debauched, but given the proper occasion... To serve 6 you'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/2 (500 g) cups short grained rice, along the lines of Arborio
- A half bottle of champagne or other dry sparkling wine, for example Franciacorta or Prosecco
- 1 quart simmering beef broth
- 1/2 cup (100 g) unsalted butter
- 1/2 a small onion, finely minced and then squeezed in a napkin or towel to extract the juices,
- which you will want to discard
- 1 cup freshly grated Parmigiano
- Salt & Pepper
- 4 ounces (100 g) black truffles, finely sliced (quite optional)
Preparation:
Melt half the butter and slowly sauté the onion until it turns golden. Wet it down with a half cup of the wine and cook over a brisk flame until it has evaporated. Then add the rice and cook, stirring constantly, until the grains turn translucent (3-5 minutes), and begin adding the broth, a ladle at a time. When the rice is half-cooked, stir in the remaining wine. Continue cooking the risotto, stirring, until the rice is just shy of the al dente stage, at which point stir in the remaining butter and the cheese. Cook a couple minutes more, turn the risotto out into a tureen, sprinkle the truffles over it, if you are using them, and serve.
What with? More of the bubbly that went into it.
What with? More of the bubbly that went into it.
