Risotto with fresh herbs
Sommelier: César Nicolini
Harmonization: Courmayeur Brut Chardonnay Sparkling Wine
Yield: 5 people
Ingredients
- - 1.5 liters of chicken broth
- - 400 grams of rice Carnaroli or Arbório
- - 125 g of Grana Padano cheese
- - 75 g of butter without salt
- - 50 ml Brut Sparkling Wine
- - 35 grams of minced onion
- - 1 spoonful of finely minced fresh herbs (parsley, rosemary, salvia and magic chives). Use a smaller amount of rosemary and salvia.
Method of preparation
Bring the broth to boiling in a pan apart. In another pan, add half the butter and minced onion. Simmer until it is cooked, but without gold. Add the rice and raise the flame, toasting carefully. Put the sparkling and continue stirring until the alcohol evaporates. Add the broth, chicken, shell to shell and cook without stop moving for about 20 minutes or until the rice is "al dente". Turn off the fire, join the rest of the butter and the Grana Padano cheese. Serve immediately.
Tip of the Chef: DIY the broth from the chicken at home. It is very easy to make and taste makes all the difference. Fill a large pan with water and place carcasses and other parties with bone. Add onion, carrot and celery. Let it cook in mild fire for at least 2 hours, removing the impurities latter.