The sparkling wine risotto is the Italian version of champagne risotto but still has its own character and taste that doesn’t have much to envy from its more renowned sibling. I often prepare it for celebrations or important occasions. If you stir in some fresh robiola cheese, you’ll get a creamy, delicate risotto with a beautiful white color.
If you are looking for more elegant recipes, don’t forget to check out the recipe:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 686.75 (Kcal)
- Carbohydrates 67.14 (g) of which sugars 2.32 (g)
- Proteins 11.09 (g)
- Fat 31.93 (g) of which saturated 8.94 (g)of which unsaturated 3.99 (g)
- Fibers 1.30 (g)
- Sodium 544.06 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 5.6 oz Carnaroli rice
- 4.2 cups vegetable broth
- 2 tbsps extra virgin olive oil
- 2 tbsps butter
- 0.8 cup sparkling wine
- 1.8 oz robiola cheese
- to taste salt
- 1/2 onion (or 1 shallot)
Tools
- 1 Pot ( with 3 qt capacity)
- 1 Small pot with 2 qt capacity
- 1 Knife
- 1 Cutting board
- 1 Spatula
Procedure
The first tip I can give you is about the quality of the sparkling wine. Not all types of sparkling wine are suitable; the ideal is a dry or very dry sparkling wine with a not too sweet taste.
Chop the onion into thin cubes and fry it in a skillet over low heat for a minute without coloring or burning it.
Add the oil and sauté over low heat until the onion starts to sweat and becomes transparent.
Tip: For a rounder and more sophisticated taste, replace the onion with shallot and the oil with a knob of butter.
When the onion is ready, add the rice and toast it for 2-3 minutes until the rice is hot.
Be careful not to color or, even worse, burn the rice!
When the rice is toasted, add the sparkling wine and let it evaporate well. You will see the rice grain enlarge and absorb the sparkling wine.
Add the sparkling wine little by little; its aroma should be delicate and not too persistent.
At the end of cooking, off the heat, stir in the robiola cheese, melting it and mixing it with the risotto, then let it rest for a couple of minutes so that the grains swell even more!
Your sparkling wine risotto is ready!
Presentation Tips:
Present this dish simply, highlighting its white and pure color. No special decorations are needed.
Which wine to pair:
Obvious but not trivial, serve the sparkling wine risotto with the same wine you will use for cooking. For example, I use a Valdobbiadene for this recipe.
