White Peach and Prosecco Risotto

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.