Negroni sbagliato

For ➊ drink
6 cl spumante (or prosecco / champagne/ white chardonnay)
3 cl sweet vermouth
3 cl Campari
1 slice orange for garnish

Stir well over ice in a balloon-size wine glass.
Garnish with a slice of orange.

Made by mistake (sbagliato) in a Milano bar: instead of gin , use spumante. Or prosecco. Or champagne. Or white wine.

Champagne risotto

For ➋
1 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.

*Or a good prosecco. Or a good white wine.
*Or 4 big scallions.

Read the tip on making a quick risotto.

Red negroni

For ➊
4 cl gin
4 cl Campari
4 cl sweet (red) vermouth

In a mixing glass, add ingredients and cracked ice. Stir for at least 15 s.
Strain into a chilled cocktail glass.
Twist an orange peel and garnish.

The negroni was invented in Florence, Italy in 1919, at Caffè Casoni. Count Negroni invented it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the americano, by adding gin rather than the normal soda water.
The 'negroni sbagliato' ("wrong negroni" in Italian) uses sparkling wine (e.g., prosecco) instead of gin.
Negroski is a recipe with vodka again as substitute for gin.
Cardinaloski is a negroski with some angostura drops.
Punt e Mes negroni instead replaces standard red vermouth with a specific, distinctively more bitter-tasting brand called Punt e Mes.
The cin cyn uses Cynar an artichoke based liquor, instead of Campari.
Pinkish negroni is made with pink wine (instead of gin).
A raultini is a variation using Aperol instead of Campari, giving its distinctive orange color, lighter alcohol content, and a bit of sweetness.
The most basic variation is served straight up in a martini glass with a splash of carbonated water floating on top of the alcohol mixture and a twist of lemon zest replacing the orange peel, known as the American version.
Other Italian versions substitute spumante brut or vodka for gin. A sparkling negroni is made with champagne or prosecco.