A festive first course, prosecco risotto is an elegant, flavorful, and easy-to-prepare dish. Serve it well and creamy, ‘all’onda’ as they say, and make it with a great prosecco—don’t be fooled into using leftover wine from the fridge. You need a good wine, in this case, a great prosecco, to have an excellent dish. Prosecco risotto will amaze your guests: opt for homemade vegetable broth, rice ideal for risottos (I use Carnaroli), and good butter. I prefer Bavarian butter, centrifuged, soft, and rich. I also prefer not to use grated Parmesan, as its intense flavor might overpower the prosecco aroma, but follow your tastes. If you love creamy risottos, try the Taleggio risotto!
Let’s see how to prepare the prosecco risotto.
OTHER CREAMY RISOTTOS
- Difficulty: Easy
- Cost: Moderate
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 cups Carnaroli Rice
- 1 1/4 cups Dry Prosecco
- 3 cups Vegetable Broth
- 4 tbsps butter
- 1 onion
- to taste salt and pepper
- 1/2 cup grated Parmesan (optional)
Tools for Preparing Prosecco Risotto
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- Saucepan
Preparing Prosecco Risotto
Thoroughly clean the onion (I used red onion, but white or yellow will work too) and chop it very finely. In a saucepan with a thick bottom, add half of the butter. Add the onion and let it wilt for a couple of minutes. Add the rice and toast it for a few minutes.
Deglaze with the prosecco, which should obviously not be sweet. Stir continuously with a wooden spoon.
Continue cooking the rice by gradually adding the vegetable broth, which I prepared with celery, carrots, and onion, as is classic. Reach the optimal cooking of the rice, adjust with salt and pepper, and remove from heat. Add the very cold butter, the Parmesan (optional), and let it rest for a couple of minutes. Stir well and serve immediately.
Storage
I do not recommend storing the risotto, which should be served immediately while hot.
