The distinctive flavor of the redfish, the creaminess of the rice and the earthy notes of the turmeric make this risotto a real pleasure for the palate, which is enhanced further by pairing it with the Prosecco DOC Extra Dry.
The delicacy and freshness of the scents of this sparkling wine, reminiscent of white flowers and golden apples, are balanced by light and sweet notes of banana and peach, a balance which recalls the perfection of this mix to the nose.<\/p>\n\n\n\n
Creamy risotto, rich in flavors, is the perfect match for Prosecco DOC Extra Dry, which on the palate is fresh and aromatic, perfect to cleanse the distinctive taste of redfish and powdery flavor of turmeric.<\/p>\n\n\n\n
This velvety wine with hints of acacia honey has the right roundness to accompany a risotto that exalts in the mouth refined and strong flavors of sea and land.<\/p>\n\n\n\n
Ingredients<\/strong> Preparation<\/strong><\/p>\n\n\n\n Toast the rice in a pan with a little olive oil for a few minutes, pour in white wine stirring constantly until the wine is fully absorbed, add the cut red scorpionfish, previously cooked in pot with oil, a little tomato concentrate and a little chopped onion.<\/p>\n\n\n\n Add vegetable broth during cooking and stir constantly until the rice is al dente. Remove the pot from the heat, add the butter in pieces and stir into the rice as it melts.<\/p>\n\n\n\n Plate up the risotto and garnish with turmeric sauce.<\/p>\n\n\n\n For the sauce, heat the cream in a saucepan and add turmeric powder, leave to fuse, and if is too dense add a little water.<\/p>\n\n\n\n Serve with a bottle of Prosecco DOC Extra Dry Brut uncorked at the last minute, just before serving. Enjoy!<\/p>\n\n\n\n
Vialone Nano rice
white wine
red scorpionfish
vegetable broth
butter
To prepare turmeric sauce<\/strong>:
turmeric powder
Cream<\/p>\n\n\n\nWatch the video recipe<\/h3>\n\n\n\n