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Risotto with Prosecco & Balsamic

Risotto with Prosecco & Balsamic

Recipe by Gabriele Ferron

Risotto with Prosecco & Balsamic

Serves 4-6

2 Tbsp extra virgin olive oil (EVO), plus extra 
3 shallots or 1 onion, finely chopped
2 cups Ferron Carnaroli Rice orVialone Nano rice
200ml Andreola Verv DOC Prosecco , at room temperature
4 cups vegetable or chicken stock  , simmering, plus extra 
100g Parmigiano Reggiano , plus extra to serve
Sea salt and freshly ground black pepper
Drizzle of aged Giusti 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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