It may be
September but the white peaches are still succulent and delicious. This risotto is
perfect when you want to pamper your guests with a novel delicately flavoured
and refined dish.
White Peach
and Prosecco Risotto
- serves 4
Ingredients:
300 g
Carnaroli rice
1 small
onion – peeled and finely chopped
2 white
peaches – peeled and diced
400 ml
Prosecco
7 – 8 basil
leaves
75 ml EVO
oil
Salt
15 g butter
25 g grated
Parmigiano Reggiano cheese
1.2 litres
vegetable broth made with onion, celery, carrot and parsley
In a large
saucepan, heat the oil over medium-low heat. Add the onion. Sauté until the
onion softens but doesn’t brown. Turn up the heat. Add the rice and, stirring
constantly, toast it until it becomes translucent.
Add 300 ml
of Prosecco and continue stirring until the wine evaporates. Turn the heat to
medium-low again and cook the rice for 15 minutes adding a ladle of hot,
strained broth at a time and stirring after each addition until the liquid is
entirely absorbed. Add the peaches and 100 ml of Prosecco and continue cooking
the rice another 5 minutes repeating the addition of broth and stirring
process. Salt to taste. At this stage the risotto should be al dente and
creamy, not dry.
Remove from
heat, add the butter, cheese and shredded basil and stir vigorously. Cover the
saucepan and let rest for a minute or two. Serve immediately.
