The secret ingredient in Harry's Bar's "risotto all'onda"? Prosecco, made to evaporate completely during cooking. Here we reveal how.

INGREDIENTS

Serves 6 people

For the homemade vegetable broth

2 liters of water
Three or four carrots
2 tomatoes
150 g of celery
50 g of butter
One golden onion (about 150 g)
Salt and black pepper as needed

For the risotto

500 g of Vialone Nano rice, or Carnaroli rice (the most suitable when you want to make a perfect risotto)
1 liter of vegetable stock
100 g of Parmigiano Reggiano to grate
200 milliliters of Prosecco wine
One white onion
60 g of butter
Salt, pepper and oil to taste.

Procedure

For a homemade recipe in its entirety, it is advisable to prepare the broth from scratch: it will ensure the final dish has the most authentic flavor of a good Italian risotto.

Start by preparing the vegetables: you will need to wash them thoroughly, peel the carrots and onion, remove the leaves from the celery and then cut them into large pieces. Now lay the vegetables in a large pot, add the salt and pepper and cover everything with two liters of cold water. Turn on the stove and bring to a boil: when the boiling has started, lower the heat and let it cook for about an hour. After the cooking time has elapsed, strain the mixture: extract the vegetables from the broth with the help of a strainer and set the preparation aside pending its use for risotto.

Prepare vegetable broth separately and set aside.

Prepare the sauté: peel and chop the onion, place it in a saucepan along with some extra virgin olive oil and about 30 grams of butter. Brown to a crisp.

Add the rice to the mixture: the first stage of cooking involves light toasting. To achieve this, you will need to leave the heat on high for a few seconds, stirring the rice vigorously. Once toasted, the rice will have a shiny appearance.

It is time to introduce the star of the recipe into the preparation: the Prosecco. Pour it over the rice and continue cooking, this time over low heat. Wait until the Prosecco has evaporated completely before adding salt and pepper to taste.

At this point you will need to add vegetable broth, ladle after ladle, so as to keep the preparation moist and creamy at all times.

The last step is to cream the risotto: turn off the flame and then add the remaining 30 grams of butter and Parmigiano, stirring energetically until the risotto looks thick and creamy.