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Risotto to the sparkling, the first of the great occasions – Italian Cuisine

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.

Recipe fillets of char in bacon with sparkling wine sauce – Italian Cuisine

  • 2 pcs chars
  • 250 g carrots
  • 170 g broccoli
  • 150 g Speck Alto Adige Igp
  • 100 g breadcrumbs
  • 1 pcs red apple
  • 1 pc celery stalk
  • pz leek
  • parsley
  • sage
  • Rotari Brut sparkling wine
  • extra virgin olive oil
  • salt
  • pepper
  • butter

For the recipe of char fillets in bacon with sparkling wine sauce, clean the vegetables; divide the broccoli into florets and cut the rest into slices. Blanch the carrots and celery in boiling water for 2 minutes. Drain with a slotted spoon and boil the broccoli in the same water for 1 minute. 1. Brown some leek rings in a pan with a drizzle of oil for 1 minute; add the blanched vegetables, add salt and pepper and sauté for another minute.
Clean the char and fill them up. Peel the fillets, remove the thorns and cut them in half. Chop a sprig of parsley and 5-6 sage leaves and mix them
with breadcrumbs. Sprinkle the half fillets with the aromatic breadcrumbs, pressing it to make it adhere well. Then wrap each one in 4-5 slices of aligned and slightly overlapping speck. Cook the fillets in a pan with a knob of bubbling butter for 2 minutes per side. Fade with half a glass of sparkling wine, then remove the fish. Melt another knob of butter in the pan and switch off after 1 minute. Serve the char with the vegetables, the sliced ​​apple and the sparkling wine sauce.

Sparkling Cheesecake – Sparkling Cheesecake Recipe – Italian Cuisine

Chop the dry biscuits with the mixer and melt the butter in the microwave (or bain-marie), then add everything in a bowl and mix well.
Place the mixture on the bottom of a hinged cake pan lined with parchment paper, sympathizing well with your hands to obtain a homogeneous base.
Put in the freezer for 10-15 minutes.

In the meantime, put the isinglass in a bowl with the water and let it soften for a few minutes, then squeeze it gently and dissolve it in the microwave in 1 or 2 tablespoons of milk.

Work in a large philadelphia and ricotta bowl, then add the icing sugar and mix until a smooth cream is obtained.
Add the grated lemon rind and melted fish glue, stirring well.

Whip the cold frying cream.

Add the sparkling wine to the mix of cheeses, then, with movements from top to bottom, also incorporated the whipped cream.

Pour the mixture on the base of biscuits, cover the mold with transparent film (without touching the cream) and let it rest in the refrigerator for at least 5 hours and in any case until ready to serve.

Finally decorate to taste and serve your sparkling cheesecake.

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