Prosecco risotto

This Prosecco-infused risotto is a celebration of flavors and textures, making it a standout dish for any occasion.

Infused with rosemary and finished with creamy butter and Parmesan cheese, it’s a luxurious yet simple recipe to make. The Prosecco adds a unique depth of flavor, making this risotto not only satisfying but also elegant. Whether you're celebrating a special event or just looking to indulge in a comforting Italian meal, this dish is sure to impress.

If you don't have prosecco, you can use any other dry white wine.

SERVES 4

Ingredients

• 1 ⅓ cups Carnaroli rice

• 1 sprig of rosemary

• 2 tablespoon olive oil

• 2 cups Brut Prosecco

• 2 cups vegetable broth

• 2 tablespoons cold butter, cut into cubes

• 1 small onion, finely chopped

• Salt, to taste

• Pepper, to taste

• ½ cup grated Parmesan cheese

Method

1. In a saucepan, heat the olive oil and add the finely chopped onion and the rosemary sprig. Sauté for a couple of minutes on medium high heat until the onion becomes translucent.

2. Add the rice and toast it for about 3 minutes.

3. Pour in the Prosecco and stir well to deglaze.

4. Meanwhile, warm the vegetable broth.

5. Once the Prosecco has been absorbed by the rice, reduce the heat to medium-low and start adding the broth one ladle at a time, making sure to add another ladle only after the previous one has been absorbed. Stir frequently to ensure the rice cooks evenly.

6. Once the rice is al dente (this takes around 20 minutes), season with salt, add the butter, and mix in the Parmesan cheese until it becomes creamy.

7. Plate the risotto, sprinkle with freshly ground black pepper, and serve hot!