Preparation time: 30 minutes

INGREDIENTS

Two servings.

• 200 g Carnaroli rice
• 300 ml Conegliano Valdobbiadene Prosecco Superiore “Rive di Collalbrigo Costa Extra Brut Sommariva”
• Vegetable broth (just enough)
• Half an onion
• A dab of butter
• Two tablespoons of olive oil
• Parmesan cheese to taste
• Lemon peel
• Salt and pepper (to taste)

THE METHOD

The process is really very simple, just like any kind of risotto.
We start by chopping half a white onion and browning it on a high flame with extra-virgin olive oil for a few minutes. Then, we add the rice to toast it for a few seconds. Be careful not to burn it!

After that, we turn the heat down and we add the Conegliano Valdobbiadene Prosecco Superiore “Rive di Collalbrigo Costa Extra Brut Sommariva“.
Why don’t we drink a glass while waiting?

Once fully absorbed we continue cooking adding a ladleful of hot vegetable broth at a time until the Risotto is ready.

Additional salt shouldn’t be needed: the broth itself is enough to flavor the dish but for those of you who prefer to abound, this is the right time to do so. If desired (but strongly recommended) a pinch of pepper can also be added.

To finish cooking and making Risotto creamier, we add a dab of butter and a little bit of Parmesan. Be careful not to add too much cheese, it will cover up the Prosecco Superiore flavor.
The final touch is given by the grated lemon peel. It makes the dish perfect for summertime and matches perfectly with the other ingredients.

Enjoy!