Recipe · Veneto · Conegliano
Risotto with rosemary and Prosecco
the risotto of the hills with the wine of the hills, from the recipe of the Cantina Sociale Val d'Oca published by the committee of the Primavera del Prosecco: rosemary, butter and Prosecco Superiore, and vegetable stock. A single pan, and the rest of the bottle goes on the table
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- chop the rosemary and put it in a saucepan with the butter and the clove of garlic, over a low heat
- when the garlic is golden take it out, and pour in the rice
- let it toast for two minutes, then add the Prosecco, over a high heat, so that it evaporates
- lower the heat and carry on cooking, adding the stock a little at a time and the rest of the wine
- at the end of cooking season with salt and pepper and stir in a knob of butter
- serve it with a sprig of rosemary and a drizzle of olive oil
