Prosecco Risotto

History & Background

A risotto from the Marca Trevigiana, the meeting of hillside bubbles and lowland rice. It spread in the 1970s in the restaurants of the Prosecco hills.

Ingredients for 4

• 320g Carnaroli rice
• ½ bottle Valdobbiadene Prosecco Superiore
• 1 shallot
• 1L vegetable broth
• 60g cold butter
• 60g Parmigiano
• Zest of 1 lemon
• Extra virgin olive oil
• Salt, white pepper

Method

1. Open the Prosecco and let it come to room temperature.
2. Sweat the chopped shallot with oil and a little butter.
3. Toast the rice and deglaze with half the Prosecco. Let the alcohol evaporate.
4. Add hot broth; halfway through, add 2 more ladles of Prosecco.
5. Continue with broth to 16 minutes.
6. Turn off the heat and rest for a minute.
7. Manteca off the heat with cold butter, Parmigiano and lemon zest.
8. Optionally serve with a fresh splash of Prosecco at table.

Wine pairing

The same Prosecco used for cooking, of superior quality. Alternatively, Trento DOC.

Common mistakes

• Using cheap Prosecco: faults stay in the dish.
• Pouring all the wine at the start: the unevaporated alcohol stays bitter.
• Manteca with very aged Parmigiano: covers the wine's delicacy.