The prosecco risotto is an easy-to-make first course perfect for special occasions. Unlike other risottos, it requires no preparations and is made with very few ingredients, but the result is amazing.
If you like risottos, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 429.10 (Kcal)
- Carbohydrates 73.03 (g) of which sugars 0.82 (g)
- Proteins 12.93 (g)
- Fat 7.63 (g) of which saturated 2.12 (g)of which unsaturated 1.25 (g)
- Fibers 1.17 (g)
- Sodium 223.00 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 4 cups vegetable broth
- 3/4 cup prosecco
- 2 tbsp robiola cheese
- 2 tbsp Grana Padano DOP
Tools
For a good prosecco risotto, the secret lies in the wine you use, so I recommend choosing a quality product; the final result will amaze you!
- 1 Pot 3 qt
- 1 Saucepan 2 qt
- 1 Spoon
Procedure
Making prosecco risotto is quick and easy because it requires no major preparations. If you have time, I recommend following this recipe and making the vegetable broth at home.
If you don’t have time, you can use water or prepare the broth with flavorings or use a ready-made broth.
After making the broth, keep it warm and start making the risotto.
Toast the rice in a hot pan for a couple of minutes, no longer. When it’s hot (place a hand above it), deglaze with half a glass of prosecco.
Gently stir the rice and let the prosecco evaporate, being careful not to overcook or let it stick to the pot.
When the wine has evaporated, start deglazing with the hot broth. Add a few ladles at first until the rice is completely covered.
When the broth has evaporated, add another ladle. The broth must always be hot to not stop the rice’s cooking process.
Continue cooking according to the instructions on the package; Carnaroli usually takes about 13-15 minutes of cooking.
Halfway through cooking, stop adding broth and add prosecco instead so that during cooking, it flavors the rice well.
When the rice cooking time is up, remove from heat and stir in the robiola, butter, and Grana Padano. Mix well and let it rest for a couple of minutes.
If the risotto becomes too dry, add a couple of tablespoons of hot broth to keep it creamy.
Your prosecco risotto is ready!
Plating Tips:
Once cooked, serve the rice on presentation plates; you can complete the dish with a sprinkle of cheese or some rosemary leaves that pair very well with the flavor of prosecco.
Wine Pairing for Prosecco Risotto:
Prosecco risotto should obviously be paired with prosecco; ideally, use the same wine used in cooking the risotto.
