Get this recipe courtesy of Chef Zharko from Tre Monti Ristorante. Learn more about the Children's Village Foundation fundraiser happening on Oct. 26. Learn more at cvfoundation.com.
Ingredients: Preparation time about 30-35 mins. Arborio Rice - 24oz Extra Virgin Olive Oil - 10oz (Academia Barrila Riviera Ligure Suggested) Unsalted Butter - 6oz Vidalia Onion - 6oz (aprox. 1 small onion, minced) Prosecco - 12oz Beef, Chicken or Vegetable Broth - 72oz Fresh Porcini Mushrooms (sliced) - 8oz (Dry Porcinis can be substituted, Soak in water for 15 Min.) Heavy whipped cream (optional) Parsley Minced Sea Salt and Pepper (For Taste) Poda Classico (sheep and cow cheese from Sardinia) or Parmigiano Reggiano 4oz
Method: - In a wide thick sauté pan or pot, in a low heat temperature add, 8oz of extra virgin olive oil, 4oz of unsalted butter, 6oz of Vidalia onion minced. Sauté for about 3 minutes, stir consistently. - Add Arborio rice 24oz, stir for 1 minute - Add 8oz of prosecco, let it simmer for 1 minute - Add your choice of broth about 16oz and keep stirring constantly - As the broth reduces keep adding more broth (about 6-8oz each time for the next 7 or 8 times, Consistently stir for about 20-25 minutes) - In another sauté pan, (at the same time as the preparation of risotto) add 2oz of extra virgin olive oil, 2oz of unsalted butter, 8oz of porcini mushrooms sliced. - Sauté all together adding 4oz of prosseco and about 8oz of your choice of broth. - When reduced to a thicker broth, after about 2-3 minutes, turn it off. - When risotto is almost finished (approximately after 20-22 minutes), add porcini reduction, (optional heavy whipped cream), season with salt and pepper, and add the graded poda classic cheese or parmigiano reggiano, finished with minced parsley. - Stir for about 3 more minutes until risotto gets a creamy look (not too dry) - Salute with a glass of Barbera wine