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Creamy risotto with Prosecco

updated

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Ingredients for 4 servings:

  • 1 onion(s), small
  • 2 tbsp olive oil
  • 50 g butter
  • 250g risotto
  • 200 ml Prosecco
  • 600 ml chicken stock
  • 50 g Parmesan, freshly grated
  • 50 g cream
  • pepper
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Finely chop the onions. Heat the oil and 20g butter, then sauté the onions until translucent. Add the rice and season with salt. Sauté the rice for about 2 minutes, stirring constantly. Deglaze with Prosecco and reduce completely. Gradually add the hot chicken stock, stirring frequently. Add 2 tablespoons of Parmesan cheese, cover the risotto, and simmer over low heat for about 20 minutes. Add the butter and remaining Parmesan cheese. Whip the cream and fold it into the rice. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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