Gourmet Risotto to Pair with Prosecco

28th April 2021


If you are after a tasty Italian entrée that will please vegetarians, meat-eaters, and anyone who avoids gluten, this fabulous risotto is your answer. The indulgence of cooking risotto with prosecco and gourmet mushrooms means you’ll enjoy a tender and light dish that’s full of flavor.

Good wines to enjoy with risotto are dry, crisp white wines, so Prosecco is the perfect light sparkling wine for this dish. Choosing Prosecco both for the risotto itself and as a pairing wine at the table will heighten the risotto’s flavors, improving the depth of the dish while not overwhelming the palate.

You can use a sauté pan with deep sides or a double Dutch oven for the convenience of even heat distribution.

This recipe serves 4 to 6 people


  • 1 ounce dried wood ear or cloud ear mushrooms

  • 8 ounces fresh mushrooms (an assortment)

  • 4 tablespoons unsalted butter, divided

  • 1 tablespoon olive oil

  • 3 shallots, finely diced

  • 1 garlic clove, minced

  • 2 cups Arborio rice (unwashed)

  • 8 ounces Prosecco

  • 5-6 cups chicken stock

  • Salt and freshly ground black pepper

  • Flat-leaf parsley (optional, for garnish)


  1. Cover your dried mushrooms with boiling water and let them sit for about 10 minutes to soften. Drain them and keep the liquid, then set the mushrooms to one side.

  2. In your Dutch oven or sauté pan, heat 2 tablespoons of butter along with the olive oil over medium-low heat. Add the diced shallots and sauté for 2 minutes, then add the garlic and sauté for another minute.

  3. Slice the fresh mushrooms into thick slices, add them to the pot and cook for 3 minutes. Next, add the rehydrated mushrooms, salt, and freshly ground pepper. Stir well.

  4. Now stir in the Arborio rice (Italian risotto rice), making sure rice grains are coated with the oil and the butter. Stir in the Prosecco and cook till the water is absorbed.

  5. Pour in the mushroom liquid that you reserved at the start, and let that cook down too.

  6. Now stir in one cup of the chicken stock, letting the rice absorb it thoroughly before adding the next cup of stock. Continue to add the chicken stock one cup at a time until the rice has absorbed all of the stock. Your risotto should be soft – this should take about 30 minutes – and bear in mind that you might not need to add all of the chicken stock.

  7. Remove the risotto from heat and stir in the other 2 tablespoons of butter. Serve hot with chopped flat parsley on top – and glasses of Prosecco, of course!

Note: Unlike some other rice recipes, you don’t want to rinse your Arborio rice before making risotto. The starch in the rice is what gives risotto its creamy texture.

Gourmet Risotto FAQs

Can I add cream or Parmesan cheese?

If you want to make your gourmet risotto even more decadent, you can add 1/4 cup of heavy cream and around 1 cup of Parmesan cheese to your risotto. Add these ingredients at the end, right before you stir in the other 2 tablespoons of butter.

What can I serve with my risotto?

Risotto goes with anything! Here are some serving suggestions to make a complete meal with your risotto. Try serving:

  • A leafy green salad

  • Homemade garlic bread

  • Grilled shrimp, scallops, or fish fillets

  • Garlic sautéed veggies, such as spinach, broccoli, or green beans

  • A savory soup such as ham hock and split pea, broccoli and cheese, or mixed vegetable

  • Pork chops, sausage patties, or grilled steaks

  • Grilled chicken breasts

What can I do with leftover risotto?

You can store your leftover risotto in the fridge for up to 5 days, but it’s best eaten freshly made. You won’t want to freeze risotto, as the rice could go hard, and you could end up with a grainy texture.

If you want to get creative, try making patties out of your risotto by mixing it with some spices and breadcrumbs and frying them. That’s two meals in one!

Where does risotto come from?

Risotto originated from Italy when Arabs brought rice there during their rule in the 14th century. Italy’s flat land and humid weather provided the perfect conditions for growing Arborio rice, so Italians embraced it and included it in their traditional dishes.

What are the different types of risotto?

There are now many different kinds of risotto that have been developed over time. You can combine almost any of your favorite flavors to create your own variation.

Some examples are:

  • Chicken and Parmesan risotto

  • Butternut squash risotto

  • Beetroot risotto

  • Thai chicken risotto

  • Milanese risotto

  • Leek and cheese risotto

  • Seafood risotto

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