Prosecco Wine Risotto is elegant and delicate in its simplicity, just like the fruity Prosecco wine which it is made with. This Risotto it is not at all complicated to prepare. We have used a Prosecco di Valdobbiadene labelled Dry.
Prosecco is the most well-known sparkling wine produced in Italy and exported all over the world.
Prosecco is a fruity and floral wine that prefers combinations with food that is not invasive and able to enhance the aromas of the wine. And that’s why we prefer to serve this Risotto without other ingredients (so no parsley or a drizzle of oil or a sprinkling of cheese on top) but we have made an exception for a garnish that seems working well as a balance of flavors; a thin freshly slice of Prosciutto Crudo seared in a frying pan.
Serves 2, Preparation 15 min, Cooking time 25 mins
- 160 g Carnaroli or Arborio or Acquerello rice
- Grated Parmigiano cheese,1 tablespoon and a half
- 40 g unsalted cold butter
- 200 ml Prosecco di Valdobbiadene wine ‘dry’ (about a glass for water)
- half white or yellow onion
- Hot vegetable broth, 1 litre
- salt, to taste
- To garnish: a few slices of Parma Ham lightly seared in a pan
Prepare a classic vegetable stock with celery, carrot and onion or with the vegetables available – and keep it warm by covering it with a lid, as it will be used for cooking rice.
Chop half the onion and let it wither in a pot with half the butter (20 g) and restore the other piece in the fridge.
Add the rice, stir and toast it for a few seconds over a high heat, stirring frequently until the grains become translucent.
Add Prosecco, lower the heat, keep stirring constantly with a wooden spoon until the wine has evaporated completely.
Add a pinch of salt, then start cooking the proper Risotto by adding the hot broth a little at a time, add the grated Parmigiano cheese and stir quickly, then again add a ladle of hot broth each time the rice dries. You have to obtain a creamy and not liquid and not even dry consistency. Taste it to check how the rice is cooked.
As soon as it is ready, turn off the heat, move the pot away from the hot stovetop, take the butter from the fridge and add it to the Risotto by stirring quickly.
Serve Prosecco Wine Risotto garnished with a thin slice of Parma ham, freshly seared in a pan without oil.