Piedmont Risotto with ChampagneTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: a few minutes
Cooking time: under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:89.4 kcal
Proteins:2.9 g
Fats:5.1 g
Carbohydrate:7 g
Fibers:0.2 g
Sugar:0.6 g
Cholesterol:12.5 mg
Sodium:258.1 mg
Calcium:58.2 mg
Energy:231 kcal
Proteins:7.4 g
Fats:13.2 g
Carbohydrate:18.2 g
Fibers:0.6 g
Sugar:1.6 g
Cholesterol:32.3 mg
Sodium:666.6 mg
Calcium:150.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
gallo rice (short grain rice from the po plain)
1
onion
50
g
butter
50
ml
white wine
50
ml
champagne
600
ml
vegetable broth
30
g
grated parmigiano reggiano
salt and pepper
METHOD
- Chop the onion. Sweat it in a large pot with 25 g butter, not letting it color.
- Add the rice. Sauté gently until the rice turns pearly.
- Gradually add the broth.
- When the rice has absorbed all the broth, finish with the remaining butter and the Parmesan.
- Add the champagne at the last minute and serve on hot plates.
CHEF'S NOTES
Gallo is the Italian leader when it comes to rice, carrying on with maestria the tradition of risotto and the promotion of this famous Italian dish for all lovers of Italian cuisine.
This recipe was developed by Pierre Carrier for one of his wine-lovers' lunches in December 2008, centering on Tattinger champagne.
