Parmesan risotto made with sparkling wine.
Set a heavy duty pan on medium heat and melt half of the butter. Mince the onion and add it to the butter. Sweat the onion stirring from time to time 2-3 minutes. Warm the stock on another burner and keep it on low heat so that you will be adding it warm to the rice.
Add the rice and toast for a couple of minutes, stirring constantly to distribute the heat all around.
Pour in the Prosecco all in one go and let it evaporate while giving it a quick stir. Freshly opened sparkling wine will be fizzy compared to still wine that you may have used in risotto before.
Add enough stock to cover the rice, give it a stir and lover the heat. Simmer 5-6 minutes, stirring occasionally. When absorbed, add more stock, again just enough to cover the rice and simmer until absorbed. Keep adding the stock in batches until the rice is cooked through. This may occur before all of the stock has been added, so taste test the rice for doneness before the next stock addition.
After the last addition of stock has been absorbed and the rice is cooked through, remove the pan from the heat. Stir in the grated parmesan. Only after adding the cheese add a sprinkle of salt if needed.
Lastly, stir in the rest of the butter and serve.
This recipe serves 4 as side dish, or yields 2 portions if served as main course.
The nutritional information provided is made by an online calculator and only meant as a guideline.