Risotto with Sparkling Wine and Champagne

Method

1. Prepare the vegetable broth: combine 1 liter of water, 70g each of carrot, celery, and onion, and salt. Bring to a boil and simmer for 20 minutes. Keep warm.
2. Toast the rice: in a dry pan, heat 350g of carnaroli or vialone nano rice over medium heat for 2-3 minutes until it releases a nutty aroma. Set aside.
3. In a large pot, melt 25g of butter and sauté the finely chopped half onion over low heat until translucent.
4. Add the toasted rice and stir to coat with the butter for about a minute.
5. Increase the heat to medium-high and deglaze with a generous amount of sparkling wine or champagne (at room temperature), enough to cover the rice almost twice its volume. Stir until the wine is mostly absorbed.
6. Continue cooking, adding more sparkling wine as needed, and also gradually add some vegetable broth to keep the rice moist and to extend the cooking time. Cook until the rice is about three-quarters done.
7. Taste and adjust salt, remembering that the Parmesan will add saltiness.
8. About 2 minutes before the rice is ready, add the final splash of sparkling wine or champagne (the last part of the bottle) and stir. Turn off the heat.
9. Off the heat, add all 100g of grated Parmesan cheese and the remaining 25g of butter. Stir vigorously to emulsify and create a creamy texture. Let the risotto rest for 1 minute.
10. Serve immediately, spreading the risotto on the plate.