Ricette » Provolone and champagne rice
Provolone and champagne rice

Provolone and champagne rice


Prepare the vegetable stock with the stock cube. Melt the butter in a pan, then add the onion and let it brown. Add the rice and let it toast for a few minutes, then add the champagne and let it fade for a few minutes on high heat. Add a few ladles of broth to cover the rice. Stir the rice from time to time, adding the broth that has evaporated during cooking, so that the rice never remains uncovered. When the rice is cooked, stir in the diced Provolone Fattorie Cremona and grated Grana Padano Fattorie Cremona.

INGREDIENTS (3-4 people)
320 gr of rice
200 gr of Fattorie Cremona Provolone cheese
2 glasses of Champagne
1L of vegetable broth
30 gr of Fattorie Cremona Grana Padano cheese
20 gr of Fattorie Cremona butter
1/2 onion