Risotto Con Asparagie Prosecco

From David Gallo of Prego’s

2011 Jan/Feb

Classic combination of citrusy bubbly wine and asparagus is subtly enhanced by lemon zest and a non-traditional garnish of candied salmon. The end result is grassy, slightly sweet, herbal and decidedly entrancing.


  • 3 T. olive oil
  • 1/2 large onion, minced
  • 2 garlic cloves, minced
  • 2 c. carnaroli rice
  • 2 c. prosecco
  • salt and pepper to taste
  • 6 c. light chicken or vegetable stock, heated
  • 1 c. chopped asparagus stalks
  • 1 cup asparagus tips
  • 1/2 c. whipping cream
  • 1 T. lemon zest
  • juice of 1 lemon
  • parmesan cheese to taste
  • 1 T. minced flat leaf parsley
  • 1/2 c. diced candied salmon
  • olive oil for drizzling


In a shallow sauté pan, heat the oil and add the onion and garlic. Cook until the onion is tender over medium heat, about 10 minutes. Add the rice and mix well. Add 1 c. of prosecco and stir until it is mostly absorbed, then season to taste with salt and pepper. Add the stock in 1-cup increments, stirring constantly and adding more once the previous addition is absorbed. After the second addition of stock, add the chopped asparagus stalks. Stir, and continue adding stock. Blanch the asparagus tips in boiling water. Drain and rinse in cold water to stop the cooking process. Set aside. When the rice is nearly done, add the remaining cup of prosecco and stir. Add the cream, lemon zest and juice, cheese and parsley, stirring well. Divide among plates and top with reserved asparagus tips and salmon, then drizzle with olive oil. Serve immediately. Serves 4 to 6.