Risotto with prosecco is an elegant and flavoured first course dish, perfect for events and easy to prepare.
Let’s begin with an important note: in order to obtain a true creamy consistency is important to use a high-quality prosecco, avoiding to use leftover wines from the fridge that no one wants to drink.
To serve 4 people you’ll need:
- 320 g of riso carnaroli
- 1 scallion or white onion
- 350 ml of prosecco
- 500 ml of vegetable broth (prepared with con celery, carrots, onion, salt and pepper)
- 40 g of butter
- 3 spoons of olive oil
- Salt and pepper
- 60 g of grated Parmesan cheese (not mandatory)
Start by preparing the vegetable broth: put in a pot, filled with cold water, an onion, a carrot, a stick of celery cut in pieces, salt and pepper. Once it boils let it cook for about 15 minutes, then lower the heat.
Chop the scallion and let it dry in a saucepan with half of the butter. Once done, you can add the rice, stir it and let it toast for two minutes. Then mix it with Prosecco, and let the alcohol evaporate on a high flame. Finally, with the help of a spoon, gradually add the hot broth. If needed, add some salt.
Wait for the rice to reach the optimal cooking, mixing every now and then with a wood spoon, and adding some broth if needed. Then remove the pen from the heat and stir the risotto with the parmesan cheese (not mandatory) and the rest of the butter. Leave it still for a couple minutes and then mix. We suggest to serve it hot.
If done carefully, the risotto with prosecco will amaze your guests, especially if you use a homemade vegetable broth (for example the carnaroli) and a good quality butter, such as the Bavarian one, soft and rich.
There are two school of thoughts:
- Those who suggest to combine the risotto with some Parmesan cheese waffles cooked in the oven.
- Those who strongly suggest to avoid any grated cheese, because its intense flavour could cover the one of the prosecco
In general, it depends on the taste, therefore feel free to follow your gut.
There are two very famous variables of this recipe
Risotto with prosecco and rosemary
The preparation is very similar to the previous one, but with two more steps:
- Chop the rosemary and add it to the risotto after leaving it to stir with the prosecco
- Serve the dish together with a rosemary branch for decorative purposes
Risotto with prosecco and shrimps
Also in this case the preparation is the same, but with some additional steps:
- You’ll need 1 lime and 12 shrimps for 4 people
- Before beginning the preparation clean the crustaceans, so remove the head with the help of a knife, extract the bowel, slip the shrimps and leave some to use as decoration
- While the rice cooks, add a grated lime zest, then squeeze it and leave the juice on the side
- 5 minutes before the rice is fully cooked, insert both the slipped shrimps and those with the shell, and pour the lime juice
These are the two most famous pairings related to this simple but tasteful recipe. In the end if you want to pair it also with a good glass of Prosecco, we suggest you read our guide: Prosecco: the best pairings to enhance it.