Prosecco.it — Conegliano Valdobbiadene

Courgette and Venetian Goat’s Cheese Risotto

A summer risotto made by chef Rosie MacKean
a superiore match_copertina live

This summery risotto blends the delicate flavour of seasonal courgettes with the distinctive tang and texture of a cheese from our region, Capra in Foglia di Noce. (Goats cheese matured in walnut leaves.) Perfect with aromatic and racy styles of Prosecco Superiore.

See chef Rosie MacKean cooking this dish on @ProseccoCV IGTV channel and follow the IG live on July 7h  when we’re going to taste six different Conegliano Valdobbiadene Prosecco Superiore DOCG and talking about why they are such a great match with food with Sarah Abbott MW

 

More info about the event here.

Ingredients

180g Vialone Nano Rice

1l Vegetable Or Chicken Stock

1 Small Onion, Finely Chopped

60g Butter, Diced

250g Courgette

30g Parmigiano Reggiano

100g Capra In Foglia Di Noce, grated or diced.

125ml Prosecco Superiore (reserved from the bottle you’re having with dinner!)

Preparation

Melt the butter and add the oil in a large shallow pan

Heat the stock in a separate pan

Sweat the onion in the butter and oil until soft and translucent

Add the rice and stir to coat with the butter and oil and allow to toast

Add the wine and allow to be absorbed completely

Start to add the stock slowly, a ladle at a time

Allow to cook for 14 minutes

Add the sliced courgettes and finish cooking the risotto for 5 minutes

Remove from heat and add the cheese

Beat in the remaining butter and a splash of the remaining stock

Transfer to a serving plate and top with thinly shaved cheese