Red Itchy Rash After Waxing

champagne risotto gnocchi with sausage

Serves 4

400 g arborio rice

2 large onions 3 tablespoons

olive oil

70 g of butter

1 / 2 liter of champagne (or sparkling wine)

a spoonful of nutmeg powder

Sale

1 liter beef broth (or cube)

Parmesan

Cut the onion and fry in oil until golden. Add the rice and stir until the oil has not been fully absorbed.

Pour half the champagne and stir until it disappears, the smell of alcohol. Add (a ladle at a time) the stock and continue stirring. Every 2 or 3 scoops add a little 'butter .

When the rice is almost done (al dente), add the parmesan, remaining butter and nutmeg.

Finish cooking the second half of champagne, leaving melt the butter (stirring slowly).

A pleasure to serve with Parmesan cheese.

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