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Sparkling wine perks up risotto
Milk Street Bowtie Prosecco Risotto

Prosecco Risotto

45 minutes

Free

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.

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 1/2 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
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)

  • 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

Directions
  1. 01
    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.
    See Demo
    Cpk12 05 16 702
  2. 02
    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.
    See Demo
    Cpk12 05 16 757
  3. 03
    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.
    See Demo
    Prosecco Risotto
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.
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Sides

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Prosecco Risotto

Get Ready to Cook

4

Servings

45 minutes

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)

  • 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 of 3

Combine and simmer

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
½
teaspoon kosher salt

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 of 3

Cook the risotto

2
tablespoons salted butter
1
large shallot, minced (about ⅓ cup)
cups Arborio rice
½
cup prosecco

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 of 3

Finish cooking and serve

½
cup prosecco
1
tablespoon salted butter
2
ounces fontina cheese, shredded (½ cup)
1
ounce Parmesan cheese, grated (½ cup), plus more to serve
1
teaspoon kosher salt
1
tablespoon minced thyme leaves
prosecco, for serving

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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