! Annooooooooooo good at all!
I hope you all had a New Year, happy, cheerful and serene. We do not begrudge the libations are: D And of course that means being in a lot of home inventories. This risotto is born to dispose of the sparkling wine remained after the toasts and robiola I used to make sandwiches. I sincerely believe that the risotto with sparkling wine is a classic, though I had never done before and I must say that I really enjoyed it. It 's very easy to prepare, light but full-bodied flavor and sophisticated. And to give a special touch I seasoned with a light dusting of flakes Salt Cyprus black given to me by a dear friend ... you know all our Calimera ;)
Creamy Risotto with sparkling wine to robiola
Ingredients 150g rice (carnaroli)
champagne 1 shallot broth
robiola
extra virgin olive oil salt black
Fry the onion until golden, add the rice and let it roast until it becomes translucent. Pour half a glass of champagne. Then cook like a normal risotto slowly adding the hot broth. Shortly before the end, instead of broth, add another half a glass of champagne. When cooked add two tablespoons of robiola, stir and let stand covered for a few minutes.
Serve the risotto after a few crystals of salt sprinkled with black and accompany with a flute of the same sparkling wine used for cooking.
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