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Let's cook with Desiderio N°1!

Prosecco and Leek Risotto


Serves 4

  • 320g arborio rice (also Carnaroli or Vialone Nano)
  • 3 leeks, white part only, finely minced
  • 225ml Desiderio N°1 prosecco, room temperature
  • 1l chicken or vegetable stock
  • 90g butter
  • Freshly grated Parmesan (or Grana or aged Gruyere or Comte or Mimolette)


1. Leeks confit

Melt 1oz of butter in a small skillet or pot over medium heat, wait until foam subsides then add leek, a pinch of salt, cook over low heat for 15 minutes stirring occasionally. Ready when translucent and soft but before starting to brown. Set aside.

Note: this step can be done ahead, even the day before. Keep refrigerated if made over 2 hrs in advance. Leeks can also be substituted by onions; add a pinch of sugar if the onions have a strong flavor.

2. Cooking the Rice

Start by melting in a deep skillet 2oz of butter, over medium-high heat. Add the rice, make sure that the grains are well coated with butter. Let cook until the grains are partially translucent and there is a faint smell of nuts. At this point add the Prosecco, stir well and let the alcohol evaporate entirely. When the rice starts to look dry lower the heat, add the leeks and start adding the stock, one ladle at the time. Taste the rice and adjust the seasoning. Do not over salt as the final step adds salty cheese. Keep adding stock until the rice is almost al dente. At this point take the pan off the heat, add the cheese and the butter. Stir and cover for a few minutes.

Serve immediately with some cheese shavings for garnish, if desired. Leftovers can be shaped into patties, coated in cheese and/or breadcrumbs and pan fried in a hot non-stick skillet. Very good with a green salad.