Risotto that rocks

Last night I was invited with my partner, who shall from now on be known as Monsieur Gourmand, to the home of one of his colleagues for risotto.


The apartment is in a fabulous spot close to trendy Carouge with a wraparound balcony that offers views of the Jura mountains, the near-vertical rockface of the Salève and the craggy peaks of the Alps in the distance. Even the Jet d'eau can be spotted poking out above the roof tops.


The other guests were all bankers so it is no surprise that champagne was being consumed by all. I wouldn't have imagined, however, that the pricey aperitif would also feature as part of the meal.


I had been told that risotto would be on the menu and had wondered what might accompany the rice. Wild mushrooms? Truffles? Cheese or peas perhaps? But when the huge saucepan appeared on the table it appeared to be a simple risotto with no other discernible ingredients at all. Then the hostess proceeded to plonk a baby bottle of Moet in the centre of the saucepan and added a teaspoon of sugar so that the foam erupted into the surrounding rice, much to everyone's surprise and delight.


With a sprinkling of parmigiano, the champagne risotto was a very tasty dish and proof that a dinner party is all the more memorable with some drama thrown in to the mix.