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Prosecco Risotto

Prosecco

"Sparks will fly when we’re together."

Prosecco Risotto

We are all for indulgence, especially if it involves a satisfying meal that entices our senses. That is why we are teasing yours with this sweet and savory combination of Ménage à Trois Prosecco and an all-time favorite: risotto.

Set your brain and senses in motion with the ingredients list:

1 1/2 tablespoons butter
2/3 cup finely chopped shallots
3 garlic cloves, minced
1 1/3 cups uncooked medium-grain rice
1 cup of Ménage à Trois prosecco
3 cups fat-free, lower-sodium chicken broth
2 ounces fresh Parmigiano-Reggiano cheese, divided
1 teaspoon fresh thyme leaves
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper

1.Turn up the heat!

Heat a 6-quart pressure cooker over medium-high heat. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup of Ménage à Trois Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly. Stir in remaining 1/2 cup of Prosecco and broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid.

  1. Time for the chef-d’oeuevre!

Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.

Everybody knows that things are a little sexier with a dash of red wine, so why stop at Prosecco when you can pair this with your favorite red? We have the 2012 Ménage à Trios Red on our minds…

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