Risotto with Prosecco Oysters
Most ingredients are available in the market!
30 ea Oysters
2 cups Prosecco
6 cups Vegetable Stock
3 tbsp Butter
1 tbsp Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
2 cups Carnaroli Rice
3 tbsp Parmesan Cheese, Grated
1 tsp Chives, Chopped
Salt and Freshly Ground Black Pepper to Taste
Method of Preparation
1. Shuck the oysters and place them with their water in a medium saucepan over medium-high heat.
2. Add 1 cup of the Prosecco, bring to a boil and cook for 45 seconds.
3. Remove the oysters, and cook to reduce the liquid.
4. Add 1 tbsp of the butter and mix well to obtain a creamy consistency.
5. Meanwhile, bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
6. Melt 1 tbsp of the butter with the olive oil in a large, heavy saucepan over medium heat.
7. Add the onion and cook, stirring constantly, for 3 minutes.
8. Add the rice and cook, stirring constantly, for 3 minutes.
9. Make sure every grain is coated with butter and oil.
10. Add 1/2 cup of the Prosecco and stir until absorbed.
11. Add 1 cup of the stock and stir until the liquid is absorbed.
12. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
13. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
14. You may have some leftover stock.
15. Remove the pan from the heat and stir in the remaining 1 tbsp butter, the Parmesan cheese, and salt and pepper to taste.
16. Let the risotto rest for a minute or two before serving.
17. Serve sprinkled with the chives.
Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari