Risotto al Prosecco

Risotto al Prosecco... a delicate dish to make for very special occasions!

Risotto al Prosecco


For 4 Person(s)

For the Risotto:

  • 2 ounces butter, divided
  • 1 medium onion, chopped in 1/4 cubes
  • 1 pound arborio rice
  • 2 3/4 cups prosecco
  • 6 cups vegetable broth
  • 1 cup grated parmigiano cheese
  • parmigiano shavings for garnishing


  1. In a tall pan, add half of the butter and the chopped onion. Once the onion has become translucent, add the rice.
  2. Toast the rice for 3-4 minutes and add all the prosecco. Stir continuously until the prosecco is absorbed by the rice and the alcohol has evaporated.
  3. Add 1 cup of vegetable broth at the time until the rice has become al dente. Stir continuously.
  4. Add the rest of the butter and the grated Parmigiano and stir for about 2 minutes.
  5. Serve with shavings of Parmigiano cheese.



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