Champagne risotto


Today i bring blog old recipe mine wich we eat a lot and we love it . Risottos for me are best selection but i notice my self even restaurants you need be carefull because you can end up eating hard risotto . I hope you like it . Best selection in champagne we choose Moet Chandon cold (ice-cold).

Ingredients :

400 g of rice carnaroli
2 L broth
500 ml of champagne
1 onion
100g parmesan
50g butter
100g spinach


Chop the onion into very small pieces. Put in a pan 30 g of butter and onion. When the onion is transparent add the rice. Stir until it is very hot.

Add almost all champagne and save 1 cup. Stir until it evaporates. Gradually add the broth to the rice to the point, it should be “al dente”. Start with a ladle, stir. Began to dry and put another shell so it goes until the rice is cooking.

Shortly before finishing add the glass of champagne to finish cooking the rice.

Turn off the heat and add the remaining butter and the cheese. Mix and serve.

With grilled shrimp. Serve with the same champagne used to make risotto which was Moet Chandon cold (ice-cold).

I hope you like it, do not forget caring and sharing !!!

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