Recipe Tip: Risotto al Prosecco
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Risotto is an incredibly popular Italian dish. Spruce it up with a shot of Prosecco.
- 750 mlwater
- 50 gbutter
- 1small onion
- thyme and other Mediterranean spices
- 350 grisotto rice
- 50 mlProsecco per serving
- black pepper, freshly ground
- 50 mlextra virgin olive oil
Step 1Boil thyme, the Mediterranean spices, salt and pepper in water. Melt the butter in a sauté pan and fry the finely chopped onion until soft. Then add the rice and stir for a minute.
Step 2Add 100ml of the warm "seasoned" water, increase the heat and cook, stirring constantly, until the liquid is reduced by half. Then turn down the heat and stir the "seasoned" water into the rice, ladle by ladle.
Step 3Wait a little after each spoonful so that the water is absorbed. Stir regularly and continue cooking until the rice is al-dente.
Step 4Remove the pan from the heat and let it rest for 30 seconds. Then add the olive oil and mix well. Serve the risotto with freshly ground pepper.
Step 5When the risotto has been served into bowls, create a small well in the middle of each serving and pour in 50ml of Prosecco.