Prosecco DOC risotto with Montasio cheese and liquorice

INGREDIENTS

• 150 ml of Prosecco DOC Brut
• 400 g of Carnaroli rice
• 1 onion (finely chopped)
• 1 litres of veg stock
• 3 tbsp of extra virgin olive oil
• 10 g of powdered liquorice
• 1 sprig of marjoram
• Salt and pepper (to taste)

For the cheese sauce

• 200 ml of double cream
• 200 g of chopped Montasio Dop cheese (medium aged mild cheese)

PREPARATION

To prepare the cheese sauce simply heat the cream and once simmering drop in the chopped cheese. Remove from the stove and let the remaining heat melt the cheese. Blitz it only if necessary.

In a large casserole dish gently fry the chopped onion with a drizzle of extra virgin olive oil and a pinch of salt for about 5 minutes on low heat. Now add the rice and toast on low heat with a pinch of salt, for about 5 more minutes until translucent. Keep stirring the rice, so that it doesn’t catch on the bottom of the pan or burn. When the rice is very hot, pour 100 ml of the Prosecco DOC in. Let the alcohol evaporate, set the cooking time to 17 minutes and then add simmering stock a ladle at a time, little by little. Stir the rice occasionally, and keep cooking.

When the time is up and you are happy with the texture of the rice remove it from the heat and start the “mantecatura” – making the risotto creamy.

Pour in a splash of Prosecco DOC and stir in the creamy cheese sauce in 2 stages. Mix well until creamy and uniform and return it on the stove for 30 seconds only if it looks to liquid. Season to taste.

Plate the hot risotto and dust the top with the powdered liquorice. Finally, garish with small leaves of marjoram and enjoy it with a bubbly glass of Prosecco DOC.

Recipe by Danilo Cortellini