Provola and Champagne Risotto

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

Ingredients

• 320 g risotto rice (Carnaroli, Arborio or Vialone Nano)
• 750 ml vegetable broth
• 150 ml champagne
• 200 g smoked provola
• 1 shallot
• 30 g butter
• 2 tablespoons 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 the 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, one ladle at a time, allowing the rice to absorb the liquid before adding the next.
6. Meanwhile, cut the smoked provola into cubes.
7. Halfway through cooking the rice, stir in the smoked provola and continue cooking, adding broth as needed.
8. Adjust 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, a little grated Parmesan to add savoriness.
10. Let the risotto rest covered for a couple of minutes before serving.
11. Serve the risotto garnished with fresh chopped parsley for a touch of color and freshness (if desired).

Trivia

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