Poggio Cookbook : Parmesan Risotto
Recipe by Chiara Sajiz
Risotto is never a summer dish in our fammy.
– it’ll heat up the kitchen! you don’t want to stand over a hot stove for that long in this weather – says Chiara. So yesterday, on the first day of fall, she made risotto!
- Rice “Acquerello” http://acquerello.it/
- spring onion
- Prosecco ZIOBAFFA http://www.ziobaffa.com/prosecco/
- Chili pepper
- Organic vegetable broth
- Parmesan cheese
- Extra virgin olive oil
Slice the fresh onion in a large saucepan and cook it until it becomes transparent with the extra virgin olive oil and Chili Pepper. Add the rice and toast it well then blend it with plenty of ZIOBAFFA prosecco and let it evaporate … Add a little bit at a time the vegetable broth and stir occasionally until the rice will be cooked, slightly underdone. Turn off the heat, add a good knob of butter and let thicken the risotto. Finally add the Parmesan cheese, stir and serve in dishes !!