Creamy Risotto with Prosecco

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 onion (s), small
  • 2 tablespoon olive oil
  • 50 g butter
  • 250 g risotto
  • 200 ml Prosecco
  • 600 ml chicken stock
  • 50 g parmesan, freshly rated
  • 50 g cream
  • pepper
  • salt
Creamy Risotto with Prosecco
Creamy Risotto with Prosecco

Instructions

  1. Finely chop the onions. Heat oil and 20 g butter, sauté the onions until translucent. Add rice, season with salt. Steam the rice for approx. 2 minutes, stirring constantly. Deglaze with prosecco and let it boil down completely. Gradually add hot chicken stock and stir again and again. Add 2 tablespoon parmesan, cover and cook the risotto over low heat for approx. 20 minutes. Add the butter and the rest of the parmesan. Whip the cream and fold into the rice. Season to taste with pepper and salt.

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