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Prosecco Risotto

Prosecco Risotto

The sparkling wine adds a tint of acidity, creamy texture and fruity wine balance. Nutty, melty fontina cheese adds a savory richness

By Laura RussellNovember 20, 2017

  • Makes
    4 servings
  • Cook Time
    45 minutes

Adding prosecco in three stages highlighted the wine’s flavor and gave the risotto the best texture. The first addition provided acid and a dry backdrop. The second made the risotto creamy. The final splash at the table revived the fruity aromas of the wine lost during cooking. Nutty fontina cheese was the perfect foil for the prosecco. You may not need all the broth to cook the rice; likewise, if you use up the broth before the rice is cooked, simply add water until the risotto is done.

Tip

Don’t use leftover prosecco for this recipe. A fresh, well-carbonated prosecco was key, and an affordable but high-quality wine made a difference in flavor. Serve the rest of the bottle with dinner before it goes flat.

Ingredients
  • 4

    cups low-sodium chicken broth

  • 1

    cup water

  • 1

    leek, white and light green parts only, halved lengthwise and thinly sliced crosswise

  • 2

    sprigs thyme, plus 1 teaspoon minced thyme leaves

  • Kosher salt

  • 3

    tablespoons salted butter

  • 1

    large shallot, minced (about ⅓ cup)

  • 1 ½

    cups Arborio rice

  • 1

    cup prosecco, plus more for serving

  • 2

    ounces fontina cheese, shredded (½ cup)

  • 1

    ounce Parmesan cheese, grated (½ cup), plus more to serve

Step 1

In a medium saucepan, combine the broth, water, leek, thyme sprigs and ½ teaspoon kosher salt. Bring to a boil over medium-high, then reduce to low and keep at a bare simmer.

Step 2

In a Dutch oven over medium heat, melt 2 tablespoons of the butter. Add the shallot and cook, stirring frequently, until softened, 1 to 2 minutes. Add the rice and stir until the edges begin to turn translucent, about 3 minutes.

Add ½ cup of the prosecco and cook, stirring frequently, until the wine is absorbed, about 1 minute. Add about 1 cup of the simmering broth and leeks to the rice and cook, stirring occasionally, until the liquid is almost completely absorbed, adjusting the heat as necessary to maintain a gentle bubble.

Continue adding the broth and leeks about 1 cup at a time, stirring occasionally and adjusting the heat as necessary, until the rice is tender, 20 to 25 minutes total. Discard the thyme sprigs.

Step 3

Increase the heat to medium-high, add the remaining ½ cup of prosecco and remaining 1 tablespoon of butter and stir vigorously until the butter is melted.

Off the heat, stir in the fontina, Parmesan, 1 teaspoon salt and minced thyme until the cheeses are melted. Divide the risotto among 4 shallow bowls and make a well in the center of each serving.

At the table, pour about 1 tablespoon of prosecco into each well. Stir to incorporate. Season to taste with salt and grated Parmesan.

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