Allow to cool in cold water to preserve their green colour.Slice the rest of the asparagus and keep to one side for the risotto. When the rice is nearly cooked, add the sliced asparagus. Continue adding the broth and leeks about 1 cup at a time, stirring occasionally and adjusting the heat as necessary, until the rice is tender, 20 to 25 minutes total.

Off the heat, stir in the fontina, Parmesan, 1 teaspoon salt and minced thyme until the cheeses are melted. Don't worry if the rice is a tad runny after cooking- … Add ½ cup of the prosecco and cook, stirring frequently, until the wine is absorbed, about 1 minute. Add the rice and stir until the edges begin to turn translucent, about 3 minutes. Discard the thyme sprigs.Increase the heat to medium-high, add the remaining ½ cup of prosecco and remaining 1 tablespoon of butter and stir vigorously until the butter is melted.

We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.Your email address is required to begin the subscription process. Add the golden and dry pieces of rabbit to flavor, flush with the prosecco and bake 200 degrees for half an hour covered. Keep this asparagus stock to flavour your risotto. An extra touch for a perfect dish! Add about 1 cup of the simmering broth and leeks to the rice and cook, stirring occasionally, until the liquid is almost completely absorbed, adjusting the heat as necessary to maintain a gentle bubble. We will not share or rent your email address.

make it again. The first addition provided acid and a dry backdrop. Prosecco Risotto. Boil all the peeled asparagus with a glass of water. Add about 1 cup of the simmering broth and leeks to the rice and cook, stirring occasionally, until the liquid is almost completely absorbed, adjusting the heat as necessary to maintain a gentle bubble. Nutty fontina cheese was the perfect foil for the prosecco. Find out more about Prosecco DOC and chef Danilo Cortellini, or visit his website. Allow the alcohol to evaporate for 15 minutes and cover with a lid. Go to reviews. The final splash at the table revived the fruity aromas of the wine lost during cooking. Stir to incorporate.

Add green peas or mushrooms for a meatless main dish! To further enhance the dish, add a little bit of extra virgin oilve oil and perhaps some asparagus as a final garnish. Discard the thyme sprigs.Increase the heat to medium-high, add the remaining ½ cup of prosecco and remaining 1 tablespoon of butter and stir vigorously until the butter is melted. A fresh, well-carbonated prosecco was key, and an affordable but high-quality wine made a difference in flavor. Divide the risotto among 4 shallow bowls and make a well in the center of each serving. Adding prosecco in three stages highlighted the wine’s flavor and gave the risotto the best texture. Piazza Filodrammatici 3, 31100 TREVISO - ItalyCampaign financed according to UE regulation NO. The pressure cooker creates creamy risotto in a hands-free way. Check if the bottom is thickening, and add previously socked raising, peanuts, and lemon cut into thin slice and then into pieces. Serve the rest of the bottle with dinner before it goes flat. Peel with a vegetable peeler and boil in salted water for one minute. To finish don't forget the Prosecco DOC to keep your risotto creamy.

The holiday season is a great excuse to serve delicious and elegant food. PROSECCO RISOTTO WITH SCALLOPS . Let yourself be inspired by our tips to enjoy the best of Italian living.Risotto with asparagus and Prosecco DOC by chef Danilo CortelliniCut the ends of the asparagus stalks.

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