First, chop the shallot and brown it with half the butter in a saucepan; add the rice and toast it for a couple of minutes.

Deglaze with the prosecco and let it evaporate, then start adding the broth, a little at a time, adding more as it is absorbed.

When the rice is cooked, season with salt and pepper, stir in the butter and add 3/4 of the caviar.

The caviar risotto is ready: serve, decorate with the remaining caviar and serve.

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