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Chef Gianluca Deiana Abis: Risotto Allo Champagne/Champagne Risotto

Prep. time: 10 minutes

Cook Time: 45 minutes

Difficulty: 1 out of 5

Serve: 4


200 g of Bel Paese Forma (f you want a subtistute you can use any of these cheeses: Mozzarella, Monterey Jack, Meunster, Fontina) 320 g of rice 300 g of Butter 1 bottle of Champagne (your choice) salt qb pepper qb 3 shallots


To make the risotto with champagne you must first of all sauté the previously peeled and chopped shallot with a little bit of oil. Then, add the rice and toast it well. After that, add a glass of Champagne. So let it evaporate properly. Once it has evaporated, start cooking the rice by adding the sparkling wine as it dries. When the cooking is almost complete, add the Bel Paese too. At this point turn off the gas, cover the saucepan and cook your risotto with Champagne for 5 minutes. Finally serve the dish hot.

Chef tips:

Bel Paese (the words translate from Italian to English as "beautiful country") cheese is from the Lombardy region of Italy. This is an excellent melting cheese and makes a good substitute for mozzarella. The risotto with champagne, a dish always suitable for all important occasions. The simplicity of the ingredients of this original recipe, among which the Bel Paese Forma stands out, is enhanced by the incisive taste of the wine, which gives a full-bodied and enveloping flavor to the entire preparation.

#ChampagneRisotto #risotto #italianrecipe #chefgianlucadeianaabis #italiantradition #italy

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