Risotto with prosecco and Montasio
Ingredients:
— 1 carrot
— 1 tomato
— celery, 100 g (1 stalk)
— water, 3 litre
— salt, 1 teaspoon
— pepper, 1 teaspoon
— extra virgin olive oil, 3 tablespoons
— rice, 350 g
— onion, 1 pc. + 100 g
— prosecco, 1 dl
— Montasio cheese, 150 g
— butter, 50 g
Add carrot, tomato, celery and onion to a cooking pot, then add water and cook into broth. Add salt and oil. In another pot sear the onions in oil until gold brown . Add rice and blanch for 1 minute. Add prosecco. When it evaporates, gradually add the previously prepared broth. Cook for 15-18 minutes with constant stirring, then add Montasio cheese, butter, salt, pepper and the dish is ready.