Risotto al Prosecco ___

Risotto al Prosecco


For the Risotto:

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


In a tall pan, add half of the butter and the chopped onion. Once the onion has become translucent, add the rice.

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.

Add 1 cup of vegetable broth at the time until the rice has become al dente. Stir continuously.

Add the rest of the butter and the grated Parmigiano and stir for about 2 minutes.

Serve with shavings of Parmigiano cheese.