Historically, Risotto is considered one of the "youngest" dishes in Italian cuisine. The first recipe dates back to 1829 - it later became a fully-fledged recipe in 1891 thanks to a cookbook publication by Pellegrino Artusi. Today, there is a wide variety of recipes for risotto - adding Prosecco undoubtedly makes this recipe one of the fanciest.
Ingredients (Serves 4)
- Boil thyme, the Mediterranean spices, salt and pepper in water. Melt the butter in a sauté pan and fry the finely chopped onion until soft. Then add the rice and stir for a minute.
- Add 100ml of the warm "seasoned" water, increase the heat and cook, stirring constantly, until the liquid is reduced by half. Then turn down the heat and stir the "seasoned" water into the rice, ladle by ladle.
- Wait a little after each spoonful so that the water is absorbed. Stir regularly and continue cooking until the rice is al-dente.
- Remove the pan from the heat and let it rest for 30 seconds. Then add the olive oil and mix well. Serve the risotto with freshly ground pepper.
- When the risotto has been served into bowls, create a small well in the middle of each serving and pour in 50ml of Prosecco.
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