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Risotto with Prosecco and Balsamic

Risotto with Prosecco and Balsamic

Recipe by Gabriele Ferron

Serves 4-6

2 Tbsp extra virgin olive oil (EVO), plus extra to ‘mantecare’ (cream) risotto
1 shallot or onion, finely chopped
2 cups Ferron carnaroli rice
200ml Adriano Adami Garbel Prosecco, at room temperature
4 cups vegetable stock , simmering, plus extra for ‘mantecare’
100g Parmigiano Reggiano , plus extra to serve
Iblea sea salt and freshly ground black pepper
Drizzle of Giusti riccardo balsamic , to finish

Heat EVO in a large pan and gently sauté the shallot. Add the rice and toast on a medium heat for a few minutes until the rice is warm to the touch. Pour in the room temperature Prosecco, stir gently, and cook until the liquid has evaporated. Add the hot stock all at once, stir gently, and then cover. Reduce to a low heat and cook for approximately 15 minutes.

Taste to check the rice is ‘al dente’. Once cooked, remove from the heat, season and add the Parmigiano Reggiano. Stir vigorously until cheese is incorporated and the rice has creamed.

To serve: Either drizzle balsamic onto the plate and top with risotto, or serve and finish each portion with a drizzle of balsamic. Top with shaved Parmigiano Reggiano.

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