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.