prosecco risotto
 

serves: 4, preparation time: 10, cooking time: 30

400g Aborio or Carnaroli Rice
4 tbsp extra virgin Olive Oil
1 large onion, peeled and finely diced
120ml Prosecco
2 litres vegetable stock
1 tbsp fresh thyme
Juice/ zest of 1 Lemon
50g butter
50g Pecorino cheese

Add the onion to a wide, deep-sided frying pan. Add the olive oil and onion and cook for 10 minutes or until the onion is soft but not coloured.

Stir in the risotto rice and cook for 2 minutes until the rice is coated with the oil and then add the Prosecco and thyme.

Cook until the Prosecco has completely evaporated and then add a ladle of hot stock. Stir continuously until the stock has evaporated, then add another ladle of stock to the pan. Repeat this for about 15 minutes or until the rice is al dente.

Stir in the butter, Parmesan, and the lemon juice and zest. Season with salt and black pepper and serve with Parmesan crisps and a drizzle of Filippo Berio Extra Virgin Olive Oil.