Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoon butter
- 2 shallot (s), finely chopped
- 2 stalks celery, finely chopped
- 200 g risotto
- 3 dl champagne
- 5 dl vegetable stock
- 75 g parmesan, freshly rated
- 50 g butter
- Black pepper
- salt
- 0.5 dl ½ champagne
Print Recipe
Pin Recipe Instructions
- Melt the butter in a pan and sauté the shallots and celery for 2-3 minutes. Then add the rice, stir well and deglaze with the champagne. Bring to the boil while stirring constantly.
- Gradually add the stock (in approx. 3 steps) and let it boil down until the next portion is added (approx. 20 minutes depending on the type of rice).
- Mix in the parmesan and butter, season with salt and pepper, remove the pan from the fire and let everything rest for approx. 1 minute: refine each portion with a dash of champagne immediately before serving.
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