INGREDIANTS (4 people)

  • Carnaroli rice 350 gr
  • Butter 50 gr
  • Onion 1 small
  • Fresh pecorino 150 gr
  • Champagne 500 ml
  • Vegetable broth 500 ml
  • Salt and pepper


Risotto with champagne is a classic first course and highly appreciated by Italians and beyond.

It is a very simple recipe to prepare, but also very refined.

Excellent to prepare for an important occasion, the champagne risotto will amaze you with the simplicity of its ingredients enhanced by the champagne that predominates in the dish, but which is rounded off by the fresh Cademartori Pecorino that will add a magical touch to this delicious risotto.

To prepare the champagne risotto, start by cleaning and chopping the onion very finely.

Grate the fresh Cademartori Pecorino.

In a large saucepan, put the chopped onion together with 30 g of butter, let it brown over low heat.

Add the rice and raise the heat: toast for a few minutes.

Pour all the champagne into the pot and continue stirring so that the rice does not stick; when the champagne has dried completely, add a few ladles of broth to finish cooking the champagne risotto.

When the rice is al dente, remove the pan from the heat and add the remaining butter and the fresh Pecorino Cademartori.

Turn very well with a wooden spoon, then cover with a lid and let it rest for a couple of minutes before serving the champagne risotto.