Risotto with prosecco
Instructions
Melt half of the butter and sauté the marrow for a few minutes.
Add the rice and let it absorb the seasoning, add the prosecco and evaporate.
Add salt, pepper and hot broth.
Before removing from heat stir in the remaining butter and Parmesan.
Ingredients and dosing for 4 persons
- 280 g of rice
- 50 cl of prosecco sparkling wine
- 100 g of butter
- 50 g of grated parmesan cheese
- 50 g of ox marrow
- 50 cl of broth
- Salt
- Pepper