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Champagne risotto with wisteria

Ingredients for 4 people:

  • 320 g Carnaroli rice
  • 3 bunches of flowers of wisteria
  • 2 shallots
  • 2 glasses of Champagne
  • 2 cups vegetable broth
  • zest of ½ lemon
  • 2 tablespoons extra virgin olive oil
  • 50 g of butter
  • salt
  • pink pepper



Finely chop the shallots, after they are peeled, let them dry in a pan with a drizzle of extra virgin olive oil, add the rice and toast over high heat for two minutes, pour the champagne, let it evaporate, reduce the heat, add the broth a little at a time and continue to cook stirring constantly adding the broth. After about 15-18 minutes add salt, remove the pan from the heat, add the petals of wisteria, chopped zest of half a lemon, butter and stir. Serve in 4 four serving plates, sprinkle with freshly ground pepper, pink and decorated with some flowers of wisteria.



This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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