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.