Champagne Risotto

Name: Champagne Risotto
Yield: 2
Ingredients: 1 cup of arborio rice; 2 tablespoons of buttery soup; 1 tablespoon of olive oil; 1 1/2 cups of champagne; 1 cup of vegetable broth; 2 tablespoons of grated Parmesan cheese; Salt and black pepper to taste. Reserve a baby bottle of champagne for the plating of the dish.

1
1 cup of arborio rice
2
2 tablespoons of buttery soup
3
1 tablespoon of olive oil
4
1 1/2 cups of champagne
5
1 cup of vegetable broth
6
2 tablespoons of grated Parmesan cheese
7
Salt and black pepper to taste. Reserve a baby bottle of champagne for the plating of the dish.

Ingredients

1
1 cup of arborio rice
2
2 tablespoons of buttery soup
3
1 tablespoon of olive oil
4
1 1/2 cups of champagne
5
1 cup of vegetable broth
6
2 tablespoons of grated Parmesan cheese
7
Salt and black pepper to taste. Reserve a baby bottle of champagne for the plating of the dish.

Directions

1
Heat the butter and oil in medium heat
2
Add the rice and stir well
3
In another pan, mix the champagne and vegetable broth
4
When it reaches the boiling point, slowly pour it into the rice, stirring constantly until it's al dente
5
Remove from heat, add Parmesan cheese, and stir vigorously
6
Correct the salt and pepper
7
Plating:
8
Wash the baby bottle of champagne carefully and place it in the center of a serving plate after opening it gently
9
Around it, arrange the risotto, and when serving, place a sprinkle of grated cheese inside the bottle
10
This makes the champagne foam and spread over the risotto
11
Stir with a fork and serve.