A risotto with a bang to leave everyone speechless! Here's how to cook rice and how to make the sparkling: the "wow" effect is guaranteed!
The risotto with sparkling it is a recipe made famous by Ugo Tognazzi which, besides being a great actor, was also a cooking enthusiast and an excellent cook.
We advise you to prepare this recipe when you want to leave your guests speechless because the presentation is super scenic. This first is prepared, in fact, with the Champagne or with sparkling wine, and the funniest thing is that the bottle should be served inside the serving dish because he has to do "sparkling".
But what is this fizzed? Try to imagine.
The sparkling surprise effect
How do the foaming?
Once opened the bottle of champagne or sparkling wine it empties a little and then wraps with aluminum foil. Then he puts himself in the center of a fairly high serving dish everything is added around the hot rice.
At this point it is poured a teaspoon of sugar inside the bottle which will create a sort of chemical reaction and make the foam come out directly above the risotto.
This is the most complex phase of the froth because the foam should not make the risotto too liquid: as soon as you notice that it is too much, remove the bottle, mix everything and serve, otherwise you will make a risotto in "a champagne broth".
How to prepare risotto
Risotto is prepared with the classic recipe.
Toast a pound of Carnaroli rice or Vialone nano with oil and butter and a little chopped onion.
Then blend with cognac and, when the alcohol has evaporated, slowly add the vegetable broth.
Some people like to add fresh cream almost at the end of cooking to make the risotto softer and tastier, but it is not necessary.
Once ready, stir in the rice with butter and parmesan and then proceed to the foaming as we have explained. The rice must be very hot, so this step should be done in speed.
The risotto of great occasions
A risotto like this is the ideal dish to celebrate a great occasion with family or friends.
This is not a well known recipe, most guests generally are amazed when served at the table, both for the spectacular presentation of the dish and for the goodness of this risotto with a very particular taste.
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