Champagne rice

Preparation:

Preparation: Cut the onion very finely. Pour the oil into the pan (where the rice will also be prepared). When the oil is hot, add the chopped onion and lower the gas flame (I advise against using an electric burner). Let it fry for less than 5 minutes. Add the rice and stir until the oil has been completely absorbed. Pour in the Champagne and stir until the smell of alcohol disappears. Add the stock (one ladleful at a time) and continue stirring. Every 2 or 3 ladles add a knob of butter (left over for later). When the rice is almost ready (very al dente) add the Parmesan, the remaining butter and the nutmeg. Let all the butter melt (stirring slowly) and turn off the gas. Once served on plates, the rice should be lightly moistened with Champagne (shake the bottle and sprinkle on the plates - be careful!). If desired, season with grated raw Parmesan. I recommend drinking dry white wine (very chilled), for example: Sauvignon, Mueller Turgau, Gavi or the same wine used during cooking.