Prosecco is not only a delightful bubbly good on its own as well as part of the famed Bellini cocktail; it is also a fantastic wine to use for cooking. Here are a few easy and sophisticated recipes to try your hand at:
Scallops and Prosecco
400 grams cleaned scallops
600 grams steamed green asparagus
40 grams salted butter
Half bottle Prosecco wine
Steam the scallops for four minutes then fry them lightly in butter until golden brown on each side. Add the prosecco wine and cook on low heat until the wine has reduced. Add the asparagus (steamed already) for five minutes on low heat until they absorb the flavors of the scallops. Garnish with chopped herbs and sea salt to taste. Serve immediately.
Risotto al Prosecco
500 grams Arborio rice
Half liter chicken broth (you can make with a Bouillon cube)
Olive oil for frying
1 chopped onion
Half bottle of Prosecco wine
4 tablespoons of Philadelphia cream cheese
2 handfuls of Porcini mushrooms
Wash the porcini and onions well. Then sautée in olive oil until lightly browned. Slowly add the rice in, and brown lightly. Pour in the prosecco wine gradually followed by the chicken broth gradually. Cook on low heat. Wait until the rice absorbs the liquid and is “al dente”, then mix in the cream cheese. Serve immediately.