I came in Italy for a few days, not a very happy occasion actually, as my beloved nana has passed away at age of 99. She was my first cook teacher, she taught me to pick wild herbs to cook and serve in salad, she even showed me how to prepare farm cheese. She was a WWII survivor, born just one year after the end of WWI. She decided to be buried in a country churchyard in Umbria, in the village she was born and she never forgot.
But Umbria is also the place where my untie and godmother Rita lives (not a novel character but a flesh and bone honest food lover untie). She prepared this risotto for me and I thought to share with you because it is very easy but it makes the perfect Valentine dish given the fancy presence of Spumante (you can use Champagne if you wish) that add perfume to the Risotto.
Serve 5/6 people
- ½ white onion
- 1 l of hot vegetable stock
- 75 gr of butter
- 2-3 spoonful of cream
- half a litre of dry spumante
- ½ kg carnaroli or arborio rice
- Grated parmesan to taste
- Ground black pepper only if you like
- Chop the onion very finely. Melt half of the butter in a wide saucepan and cook them gently until softened. In another saucepan, pour the spumante and in another one all of the stock, and keep on a very low simmer nearby to your risotto.
- When the vegetables are soft, pour in the rice and turn in the butter until it is glossy. At medium heat, pour one ladle champagne and, stirring all the time, let it be absorbed.
- Alternate a ladle of stock and a ladle of spumante, letting one ladleful be absorbed before adding the next, keeping on stirring.
- Once the rice is cooked, put some butter and the Parmesan and the cream mix and cover to give time to absorb for about 5 minutes. Serve and enjoy!