Risotto with champagne and scamorza
Instructions
Chop the onion and sauté it with half of the butter, throw the rice and turn it back around until it becomes transparent.
Bring the rice cooked almost adding the broth a little at a time.
Add the diced provolone and finish cooking using the Brut instead of broth.
After cooking off the heat and add the Parmesan cheese and stir with remaining butter, add a bit of Brut and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 100 g of smoked cheese
- 60 g of butter
- 40 g of parmigiano
- 1 cipollina
- Brut sparkling wine
- Meat broth
- Salt
- Pepper