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Prosecco Risotto
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
Servings
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.
45 minutes
Ingredients
-
4
cups low-sodium chicken broth
-
1
cup water
Directions
-
01In 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.
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