Champagne Risotto

🥘 Ingredients

• butter 2 tbsp
• onion 1 small
• Carnaroli rice 1 ¾ cup
• Champagne 3 glasses
• vegetable broth 2 cups
• butter 1 ½ tbsp
• Grana Padano PDO cheese 3 ½ oz

1. 1

   To prepare the champagne risotto, place butter in a saucepan , add the onion and let it turn golden; sprinkle in the Carnaroli rice and toast it for a few moments over high heat, stirring with a wooden spoon .
2. 2

   Then pour all the Champagne into the saucepan; stir the rice continuously so that it doesn't stick to the bottom and if necessary, add a few ladles of vegetable broth to finish cooking.
3. 3

   A few moments before the end of cooking, turn off the heat and stir in the remaining butter and the Grana Padano PDO cheese .
4. 4

   Serve the champagne risotto while still hot, accompanied by a flute of the same champagne used for cooking.