riso (4 pugni circa a porzione)
olio
aglio
brodo di dado
cipolla
champagne
provola affumicata
sale
pepe
Preparazione:
Preparare il brodo. Rosolare l'aglio e la cipolla fatta a pezzetti fini fini, appena risultano dorati togliere l'aglio ed unire il riso farlo tostare aggiungere mezzo bicchiere di champagne e farlo asciugare. Cominciare ad aggiungere il brodo ed a fine cottura spegnere il fuoco ed unire la provola affumicata a pezzetti mescolare finché non risulterà sciolta e servire.
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