Asti Spumante Risotto

Recipe from

Pop the cork and let the fun flow! Serve risotto as they do in Piedmont, with the bottle right in serving dish. The Asti Spumante docg adds a nice creaminess and wonderful bright flavor to the risotto.

  • 5-6 cups homemade or canned low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped, about 1 cup
  • 1 1/2 cups Arborio rice
  • 2 split bottles (187ml) Asti Spumanti docg, at room temperature
  • 3/4 cup Pecorino cheese, plus more for serving
  • 1/2 teaspoon sugar

Heat the chicken broth until just below a simmer; keep warm.

In a large heavy saucepan, melt butter with the olive oil over medium heat; add onion and cook, stirring frequently, until very soft but not brown, about 10 minutes. Add the rice and cook, stirring, until translucent, 4-5 minutes.

Increase heat to medium-high add 1 bottle of Asti Spumante docg and cook, stirring, until liquid is absorbed, 3-4 minutes. Add 1/2 cup of the hot broth and cook, stirring, until absorbed. Continue adding a broth, a little at a time, until done, but still very firm.

Stir in the cheese.

Set the remaining bottle of unopened Asti Spumante docg on a wide, shallow serving platter with a high rim and surround with the rice. When ready to serve, hold the bottle in place and remove the cork; the wine should bubble up over the risotto, if not, just drop a pinch of sugar into the bottle to release the wine.

Spoon large scoops of warm risotto with Asti Spumante docg onto plates and serve immediately.

  • Yields: 6 servings
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