Risotto with Blanchus Sparking wine

When an excellent oil marries basil, it gives unmistakable flavor and fragrance to the most classic of risottos. The palate is guaranteed to be grateful.

Preparations

  • 1
    Blend the basil leaves and Farchioni Il Casolare extra virgin olive oil to make a creamy basil oil.
  • 2
    Toast the rice for about 3 minutes on medium heat, then simmer with the Blanchus.
  • 3
    Let the wine reduce, then begin cooking the rice and add the salt.
  • 4
    Gradually add the boiling vegetable broth.
  • 5
    Once cooked, turn off the heat and add the parmesan cheese, stirring until creamy.
  • 6
    Add the basil and oil blend, stirring well.
  • 7
    Plate and serve piping hot.

ingredients

  • 1
    Terre de la Custodia Blanchus sparkling wine 100 ml
  • 2
    Il Casolare extra virgin olive oil 50 g
  • 3
    Carnaroli rice 120 g
  • 4
    Basil leaves, dried thoroughly 20 g
  • 5
    Grated parmesan cheese 70 g
  • 6
    Boiling vegetable broth 200 ml
  • 7
    Salt To taste

video recipe