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Asti Spumante Risotto
By Wes Martin. Photo courtesy of Stephen Murello
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 | | Serves 6
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.
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