Cooking with ProseccoRisotto al Prosecco

Bella Principessa · prosecco.com/blog/risotto-al-prosecco-recipe/

Risotto al Prosecco

40 min · serves 4 · easy

• ¾ cupBella Principessa Goldchilled; most for the pan, a splash kept cold to finish
• 1½ cupsCarnaroli or Arborio rice
• 5 cupsHot light stockchicken or vegetable, at a bare simmer
• 1shallotfinely chopped
• 1 tbspOlive oil
• 3½ tbspCold butterhalf to start, half to finish
• ¾ cupParmigiano Reggianofinely grated, plus more at the table
• 1lemonthe zest, and a squeeze of juice
• Salt and white pepper
• The rest of the bottlecold, for the table

1. Warm the stockKeep it at a bare simmer on a back burner. Cold stock stops the rice in its tracks.
2. SoftenWarm the oil and half the butter over medium heat. Cook the shallot for 4 minutes, until soft but not coloured.
3. ToastAdd the rice and stir for 2 minutes, until the edges of each grain turn translucent.
4. ProseccoPour in most of the Bella Principessa and keep a splash cold in the fridge. Stir until the wine has almost gone.
5. Ladle by ladleAdd the stock a ladle at a time, stirring often, each one when the last has been absorbed. 16 to 18 minutes, until the rice is tender with a little bite and still loose.
6. MantecaturaOff the heat, add the rest of the butter, cold, with the Parmigiano and lemon zest. Beat hard with a wooden spoon for a minute until it shines.
7. The cold splashStir in the cold Prosecco and a squeeze of lemon. Season, cover, rest for a minute, and serve in warm bowls. It should flow like a slow wave.

Tap each step as you go.

Buon appetito.

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