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Bowl of creamy risotto al Prosecco with a glossy wave-like surface, grated Parmigiano and chives on a rustic wooden table

Creamy Risotto al Prosecco with Parmigiano Reggiano

Carnaroli rice cooked with shallot, dry Prosecco, and hot stock, finished with butter and Parmigiano for a glossy, creamy risotto.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Primo
Cuisine: Italian (Venetian)
Calories: 437
Ingredients Method Notes

Ingredients
  

Risotto
  • 320 g Carnaroli rice
  • 1 shallot medium; finely chopped
  • 1 tbsp olive oil
  • 30 g butter for the soffritto
  • 250 ml dry Prosecco (brut)
  • 1.2 l vegetable stock hot, kept at a simmer
  • fine salt to taste
Mantecatura (finish)
  • 30 g cold butter cubed
  • 60 g Parmigiano Reggiano finely grated, plus extra to serve
  • black pepper to taste
  • 1 tbsp fresh chives chopped; optional, for garnish

Method
 

  1. Pour the stock into a 2 L / 2-quart saucepan and bring to a simmer over medium heat. Lower the heat to keep it barely bubbling while you cook the risotto.
  2. Heat the olive oil and 30 g butter in a 26 cm / 10-inch heavy-bottomed saucepan over medium heat. Add the shallot and cook for 3-4 minutes, stirring, until soft and translucent but not browned.
  3. Add the rice and stir constantly for 2 minutes until the edges look glassy and every grain is coated in fat. Do not let it brown.
  4. Pour in the Prosecco. Let it bubble and mostly evaporate, stirring, about 2 minutes, until the sharp alcohol smell fades and only a faint fruity note remains.
  5. Add a ladle of hot stock, stirring until it's nearly absorbed, then add the next. Repeat for about 17-18 minutes, keeping the pot at a steady simmer, until the rice is al dente with a firm bite in the center and looks loose and creamy around it.
  6. Season lightly with salt partway through, keeping in mind the Parmigiano added later is already salty.
  7. Remove the pot from the heat and let it rest, uncovered, for 2 minutes.
  8. Add the cold cubed butter and grated Parmigiano. Beat vigorously with a wooden spoon until the risotto turns glossy and moves in a slow wave when you tilt the pot.
  9. Taste and adjust salt and black pepper. Spoon onto warm plates right away, since risotto keeps cooking and tightens up as it sits.
  10. Garnish with chives and extra Parmigiano if using. Serve immediately.

Notes

  • Use a dry Prosecco (brut), not extra dry or demi-sec, or the risotto turns sweet.
  • Keep the stock at a bare simmer; cold stock stalls cooking and slows starch release.
  • Rest off heat for 2 minutes before mantecatura so the butter doesn't split from residual heat.
  • Don't toast the rice past 2 minutes or the outer starch layer seals too much.