Prosecco Risotto Recipe

Print Recipe

5 from 2 votes

Prosecco Risotto Recipe

A rich and decadent risotto enhanced with the fruity flavors of Prosecco and finished with fresh Parmesan cheese.

Prep Time10

Cook Time40

Course: Entree, Side Dish

Cuisine: Italian, Italian fusion

Keyword: prosecco risotto, Risotto, risotto recipe

Servings: people

Author: Mary Cressler | Vindulge

Cost: $10

Ingredients

2 tablespoons extra virgin olive oil
½ cup diced white onion (Half of one medium sized onion)
2 cloves garlic, finely diced
¼ cup unsalted butter, separated (Half for toasting the rice and half for the finish)
1 cup arborio rice
4 cups chicken stock (We typically use 1 full box of chicken stock)
1 cup Prosecco (Or other dry sparkling wine)
1 cup Freshly grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon coarse black pepper (Or use white pepper if you don't want to see the black pepper)

Instructions

In a medium saucepan over low heat warm the chicken stock. It should not be simmering.
In a Dutch oven on medium heat, add olive oil. Just as the olive oil starts to smoke add onions and stir. Sauté the onions until soft but not browned, about 6 minutes. Then add garlic and stir for one minute. Note: If the onions appear to be browning, reduce the heat. You want soft onions, not caramelized onions.
Add 2 tablespoons of butter and let melt. Then add the arborio rice. Mix with butter and the onions for 2 minutes to toast the rice. Then add the Prosecco wine and let it simmer.
Stir the mixture for 2 minutes as the wine integrates with the risotto. The wine will start to get absorbed by the rice, at which point it’s time to add the stock.
Add the first round of warmed stock to the rice using. We use just under one cup of stock per round. As you add the stock, stir it in and then let it come to a simmer. Continue to stir until it is almost absorbed. Then add the next batch of stock and repeat a total of four times.
After the fourth time adding the stock the rice should be soft and slightly al dente (with a touch of firmness). The risotto should have a slightly wet texture but not soupy. Remove from the heat and then add the remaining butter and Parmesan cheese. Stir to combine.
Plate the risotto. We serve it into a volcano shape, and then add a small indentation at the top at which we add one teaspoon (just a small splash!) of additional Prosecco. You can skip this step if serving to youth. But I love the tiny splash of Prosecco at the end.

Nutrition