How To Buy A Platypus

Risotto with sparkling wine (and save us?)

I am more than sure that no one hates the champagne as I hate him ...

at my house we will give away 20 bottles of champagne this Christmas, and considering that we open the year 2-3, imagine the amount of bottles in my cupboard! :-S

So, back to my hate: I go to the head, the bubbles bother me in the nose and burns my stomach!

For me every holiday is torture ... if you refuse the champagne you always look so bad!

happens then open it and leave it there for the occasion, in a corner the refrigerator, to ruin for a couple of months before deciding to make him an inglorious end in the sink. This year, liege to the task I gave myself not to waste not even a hock of celery in my house, I decided to reuse the sparkling wine to make a classic risotto ... was not among the most popular rice dishes in my house ("But it sciapooo! Barbara but it's tasteless!" wailed the children of 50 years to my table), but it is sweet, gentle and fast. Above all, do not waste the champagne, which is a good thing!

So if like me you have dropped half a bottle of champagne in the refrigerator after each birthday or holiday religious, here's how to recover from a thousand recipes from my mom. It is true that it is tasteless. =.= '

RISOTTO WITH SPARKLING

Ingredients (serves 4):

about 350 g of rice (I used the arborio, there was fine);

1 / 2 onion;

a knob of butter, plenty;

half a bottle of sparkling brut;

1 liter of vegetable broth, 2 tablespoons

heavy cream (optional);

salt and pepper, to taste

In a saucepan, prepare the vegetable broth (even with the nut if you prefer), and allow it to boil at hand and ladle.

In a large pot with the bottom up or a pan with high edges, melt the butter and let the onion. Pour in the rice and toast it a minute or two.

Blend with the sparkling wine, and wait until it evaporates completely.

Bring the rice to cook, a ladle of broth at a time. Add cream and salt and pepper to taste!

The cream is only to make it more creamy, you can safely omit it.

If you have champagne, although I'm always for the Italian bubbles, even better. And if you have two well prawns (of which squeeze the head through the risotto and cook little bodies together), you did strike: it is spectacular! I have not found the prawns, otherwise I would definitely put them! 2 small enough to commensal shrimp. You see that makes her look good, even in an important dinner: I have eaten at a wedding! ^ ^

Bon Apetit!

Bisous!

Babi