Risotto provola e champagne

Risotto with provola and champagne is a refined and flavorful dish, a tasty variant of the classic risotto that combines the creaminess of the cheese with the aroma of champagne. Here’s how to prepare this dish.

Ingredients

• 320 g of risotto rice (Carnaroli, Arborio, or Vialone Nano)
• 750 ml of vegetable broth
• 150 ml of champagne
• 200 g of smoked provola
• 1 shallot
• 30 g of butter
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan to taste (optional)
• Chopped parsley for garnish (optional)

Preparation

1. Start by preparing a light vegetable broth and keep it warm on a stove.
2. Finely chop the shallot and let it soften in a pan with two tablespoons of extra virgin olive oil and a knob of butter without browning it.
3. Add the rice and toast it for a few minutes until it becomes translucent.
4. Deglaze with the champagne over high heat and let the alcohol evaporate.
5. Lower the heat and start adding the vegetable broth, ladle by ladle, allowing the rice to absorb the liquid before adding the next.
6. In the meantime, cut the smoked provola into cubes.
7. Halfway through the rice cooking time, incorporate the smoked provola and continue cooking, adding broth as needed.
8. Season with salt and pepper to taste.
9. When the rice is al dente, remove from the heat and stir in a knob of butter and, if you like, some grated Parmesan for added savoriness.
10. Let the risotto rest covered for a couple of minutes before serving.
11. Serve the risotto garnished with freshly chopped parsley for a touch of color and freshness (if desired).

Fun Facts

The pairing of cheese with sparkling wine or champagne is not unusual: the effervescence of the champagne finds a nice balance with the smoky character of the provola. Risotto with champagne is a dish that lends itself perfectly to festive occasions or an exclusive dinner party. Remember to choose a good quality champagne, whose flavor can be appreciated in the finished dish.