Italian Prosecco Risotto is extremely simple to prepare, but very successful. The NoPineappleOnPizza Risotto with Prosecco has a delicate but persistent taste, that satisfy and refined your palate.
It is a first course suitable for everyone, including children, as the alcoholic part of the wine will evaporate during cooking, leaving a delicious aftertaste.
Prosecco Risotto is perfect for holidays but also to amaze your guests at the last minute with a dish that is quick to prepare but with a pleasant and, elegant taste.
It is recommended to use a quality Prosecco wine that gives the final dish a pleasantly unusual aroma, a fruity aromatic note, slightly bitter but delicious on the palate.
If you are a risotto lover you absolutely must try the NoPineappleOnPizza version of Prosecco Risotto.
We are sure it will not disappoint you!
500 grams (17 oz) arborio rice
60 grams (2 oz) butter
1.5 liters (0.3 gallon) vegetable stock
Add the rice, stir and let it toast for few minutes over high heat, stirring often, until the grains become translucent.
Wet the rice with the prosecco, lower the heat and continue cooking, stirring constantly with a wooden spoon, until the wine is completely evaporated.
Adjust the flavor with a pinch of salt and a generous grinding of pepper, then cook the risotto by adding the hot broth, a little at a time, each time it dries.
Just before the end of cooking (see cooking instruction on rice package), stir the rice for a few seconds with the butter and the parmesan cheese and turn off the heat. Guarnish the prosecco risotto with chopped parsley and, if you like, with more freshly ground pepper.