Champagne risotto is a great classic of international cuisine. It is a simple dish to prepare, but which retains the glamor allure of the most famous wine in the world. Let's first take a look at the ingredients:
Carnaroli rice
1 glass of Champagne
hot vegetable broth
a knob of butter
grated Parmesan cheese
black pepper

It is a first course with a very delicate flavor, light and easy to prepare. Like all simple dishes with few ingredients, it owes its perfect success to uncompromising quality choices. First of all the rice must be of the Carnaroli variety. A long-grain rice, which keeps cooking very well and releases a good amount of starch, essential for making the risotto soft and creamy. First of all, it is essential to toast the rice, so that it retains the right crispness even when cooked. Take a saucepan and without adding any seasoning, toast the rice for a couple of minutes. It is not necessary to make a sauce, on the contrary the taste of the onion, in this case it would be too intrusive compared to the taste of Champagne. It is a risotto with Champagne and that is the taste you will have to feel at the end of cooking, not that of the onion. After toasting the rice, blend with the Champagne and mix. The alcoholic part of the wine will evaporate without a trace, while the acid part and the classic aromas of Champagne will remain to connote the rice. Continue cooking by lengthening the risotto with a mixture of broth at a time, so that it slowly absorbs the liquids, being careful to slowly pour it into the pot, so that the contact with the rice is as sweet as possible. When the rice is almost cooked, remove the pan from the heat and stir in a knob of butter and grated Parmigiano Reggiano cheese. Leave to rest for a minute, then serve with a light sprinkling of freshly ground black pepper. The pairing? Obviously with a good bottle of Champagne !

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