Risotto with Spumante: a simple and successful recipe
Risotto with Spumante is one of the most popular Italian recipes. It is ideal for festive occasions and will win all your guests over.
- 320 gr Carnaroli rice
- 150 gr extra virgin olive oil Il Casolare Farchioni
- 50 gr Basil leaves dried thoroughly
- 400 ml Spumante Blanchus Terre de la Custodia
- 1 liter Vegetable broth
- 150 gr Parmigiano Reggiano Grated
- to taste Salt
Blend the basil leaves and the Il Casolare Farchioni extra virgin olive oil to obtain a creamy mix.
Toast the rice for about 3 minutes on medium heat, then simmer with Blanchus.
Let the wine reduce, then start the actual cooking: add salt and gradually add ladles of piping hot vegetable broth without ever submerging the rice,
Once done, turn the heat off and add Parmigiano, stirring until creamy
Stir in the basil and oil mix.
Arrange on a plate and serve immediately.