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Piedmont Risotto with Champagne Recipe
Piedmont Risotto with Champagne
Pierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, France
Flavors of Piedmont
Total time: 15 to 30 minutes

Preparation time: a few minutes
Cooking time: under 30 minutes

Difficulty: Easy
Chef's Note

Gallo is the Italian leader when it comes to rice, carrying on with maestria the tradition of risotto and the promotion of this famous Italian dish for all lovers of Italian cuisine.

This recipe was developed by Pierre Carrier for one of his wine-lovers' lunches in December 2008, centering on Tattinger champagne.

For 4 servings

- 200 g (7 oz.) Gallo rice (short-grain rice from the Po plain)
- 1 onion
- 50 g (3 tbsp.) butter
- 50 ml (3 tbsp.) white wine
- 50 ml (3 tbsp.) champagne
- 600 ml (2 1/3 cups) vegetable broth
- 30 g (1 oz.) grated Parmigiano Reggiano
- salt and pepper
  1. Chop the onion. Sweat it in a large pot with 25 g butter, not letting it color.
  2. Add the rice. Sauté gently until the rice turns pearly. 
  3. Gradually add the broth. 
  4. When the rice has absorbed all the broth, finish with the remaining butter and the Parmesan. 
  5. Add the champagne at the last minute and serve on hot plates. 
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