Ingredients

• 320 g Vialone nano rice
• 60 g Grana Padano Dop
• 60 g butter
• rosemary
• lemon
• flour
• sparkling wine

For the sparkling wine risotto with lemon and rosemary recipe, Toast the rice dry in a saucepan for 1-2 minutes; then add 2 tablespoons of extra virgin olive oil, season with salt and mix; blend with
1/2 glass of sparkling wine and cook the rice for 15-17 minutes, wetting it from time to time with a ladle of lightly salted boiling water. Turn off the rice, let it rest for 30-40 seconds, then stir it with 1/2 glass of sparkling wine, the butter and the grated parmesan. Wash 4-5 sprigs of rosemary well, flour them and fry them in a finger of seed oil for 30-40 seconds. Spread the risotto on the plates, garnish with fried rosemary, a little grated lemon zest and a generous grind of pink pepper. Serve immediately.

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