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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.

Prosecco Recipes

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.

Prosecco Recipes

4 thoughts on “Recipes with Prosecco Wine- Scallops and Prosecco, Risotto al Prosecco

  1. Prosecco Wines, Travel Recommendations and 2009 Events in Prosecco | Cellar Tours says:

    [...] [email protected] ← Recipes with Prosecco Wine- Scallops and Prosecco, Risotto al Prosecco [...]
  2. Patty Gironda says:

  3. Frank says:

    Looks and sounds wonderful! I love scallops --and prosecco... ;=) Btw, I see that you also use cream cheese to mantecare at the end. Always a nice touch.
  4. Jake Youngs says:

    Fantastic post, thanks lots!

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