Préparation pour 6 personnes.

Saison : Hiver

Ingrédients

 

• 200g risotto rice
• 150g parmesan or pecorino or grated gruyère
• 30g butter
• 40cl Brut Champagne
• 75cl veggetable stock
• 1 big onion
• 1 to 2 table spoon olive oil

 

Préparation

Cook the onion with olive oil in a large pan. Add in the rice and stir well. Pour half the Champagne and let the rice absorb the liquid.

Put it over low head and gradually add the vegetable stock while stiring.Then gently add the rest of the Champagne and keep cooking until the liquid is absorbed. Season to your conveniance.

Once it is completely cooked, add the butter and the cheese and mix it. Serve warm and enjoy!