• 1 tablespoon (15ml) butter
• 1 tablespoon (15ml) extra virgin olive oil
• 2 shallots, finely chopped
• 1 ½ cups (300g) Arborio rice
• 1 ½ cups (360ml) Prosecco or sparkling wine
• 3 cups (720ml) vegetable or chicken stock, hot
• ½ cup (45g) Parmigiano-Reggiano or Pecorino-Romano cheese, grated
• sea salt to season
  

Garnish

• pink peppercorns
• rosemary sprigs
  

Add butter and olive oil to a large saucepan.  Set the element to medium high and melt the butter and combine with oil.  Add the shallots and sauté until soft and translucent.  Add the rice and sauté for 1 minute.  Next, add the Prosecco and quickly bring to a boil then reduce the heat to a simmer.  Add the vegetable stock one ladle (½ cup/120ml) at a time and give it a good stir.  Make sure that the stock is absorbed into the rice before adding the next ladle.  Repeat until all the stock is used.  The risotto will take approximately 20 minutes to cook fully.  Remove from the heat and finish the dish with Parmesan cheese. Season with sea salt to taste.

Serve hot and garnish with a few pink peppercorns and a sprig of rosemary.