Ingredients
- unsalted butter
- 1 small onion, finely chopped
- 2 cups arborio or carnaroli rice
- 1/2 bottle Isla Negra Sparkling
- 3 cups beef or chicken stock, heated
- 1/2 cup double cream
- 1/4 cup freshly grated parmesan cheese, plus more for table
- Salt to taste
The stock used in risotto must always be heated.
Preparation
Melt the butter in a heavy-bottomed pot or Dutch oven. Stir in the onion and sauté until translucent. Do not brown. Stir in the rice and the rice and stir and stir with a wooden spoon, until toasted and opaque, 3 to 4 minutes. Add half the sparkling wine, bring to the boil and simmer until it is almost absorbed, stirring. Add a third of the stock and simmer until is absorbed, stirring all the while. Repeat the process with the champagne and stock until the rice is just tender and creamy, about 18 to 20 minutes. Warm the cream in a small saucepan. When the rice is cooked, stir in the cream and cheese and season with salt. Serve straight away.
Suggested wine
High Tide Cabernet Sauvignon
