For ➋1 small stick of celery, chopped
2 white of leeks, chopped*
75 g unsalted butter
35 cl champagne*
1 ts olive oil
60 cl chicken (or vegetable) stock
250 g carnaroli or arborio rice
35 g Parmigiano, grated
ground white pepper
Chop the celery and the white part of the leeks very finely. Melt 50 g of the butter with the oil in a wide saucepan and cook gently until softened. In another saucepan, pour in 20 cl of the champagne and all of the chicken stock, and keep on a very low simmer nearby to your risotto.
When the vegetables are soft, tip in the rice and turn in the oil until slicked and glossy. Turn up the heat, pour in the remaining champagne and, stirring all the time, let it be bubblingly absorbed.
Turn down the heat slightly but not too low, and keep adding ladles of champagney stock, letting one ladleful be absorbed before adding the next, stirring all the while.
Once the rice is cooked (18-20 m), stop, even if you’ve got some stock left over. Equally, if the rice has absorbed all the stock and yet needs further cooking, add a little more, or if it’s just a very little more you think you need, boiling water will do.
Off the heat, beat in the remaining butter and the Parmigiano`; Season with a good grinding of white pepper if possible to keep it looking pure and unspeckled.
When the vegetables are soft, tip in the rice and turn in the oil until slicked and glossy. Turn up the heat, pour in the remaining champagne and, stirring all the time, let it be bubblingly absorbed.
Turn down the heat slightly but not too low, and keep adding ladles of champagney stock, letting one ladleful be absorbed before adding the next, stirring all the while.
Once the rice is cooked (18-20 m), stop, even if you’ve got some stock left over. Equally, if the rice has absorbed all the stock and yet needs further cooking, add a little more, or if it’s just a very little more you think you need, boiling water will do.
Off the heat, beat in the remaining butter and the Parmigiano`; Season with a good grinding of white pepper if possible to keep it looking pure and unspeckled.
*Or a good prosecco. Or a good white wine.
*Or 4 big scallions.
Read the tip on making a quick risotto.
