Prosecco risotto with Tropea onion and grapevine tendrils

A classic recipe with a touch of originality. We have decided to pair it with a Prosecco Rosé DOC 2020 Zonin.

I daydreamed this recipe made with some simple ingredients I adore: Prosecco (better yet if the new rosé version thanks to its hint of tannins), the extraordinary Verona rice variety Vialone Nano, the queen of onions, Tropea, and a thriving grapevine full of crispy tendrils.

I had in the past had an excellent meat dish with tendrils and if I close my eyes I can re-experience that explosion of incredible and unexpected flavor. Already then I promised myself to make a dish using tendrils… and so I invented one.

I brought together ingredients from northern and southern Italy and the result was most rewarding.

You need to try it to believe it.

Ingredients for 4 people:

320g Vialone Nano rice, Prosecco Rosé (preferably brut or extra brut), 1 large Tropea onion (it can never be too big), 1l vegetable broth. Parmigiano Reggiano as desired, salt, pepper as desired, extra-virgin olive oil (if possible Garda DOP or one that is not too strong) and organic vine tendrils (as many as desired).

Directions:

Cut up the onion and sauté it at a low heat in a pot. Salt lightly and add water to ensure it does not brown. Once it has softened, blend it with a hand mixer adding in a trickle of EVOO.

Toast the uncooked rice, for around 5 minutes making sure not to burn it. Douse the rice with the Prosecco and let it reduce. Begin to cook the rice by adding a little broth at a time (if the broth is unsalted, add salt at the end).

Add the Tropea onion sauce a few minutes before the rice is fully cooked together with the vine tendrils that have been cut into small pieces.

Turn off the heat and mix in a little grated cheese and EVOO, a dash of pepper and adjust the salt if necessary.

Serve the rice firm with an intact tendril on top.

The creaminess of the rice, the sweet flavor of the onion, the scent of wine and the acidity and freshness of the tendrils blend together and complement each other perfectly. I’m sure you’re going to love the flavor.

Wine to pair: 

(edited by Stefania Vinciguerra)

Prosecco Rosé 2020 Zonin  

Light pink color, very fast bubbles. Sweet floral aromas on the nose, peach and strawberries. Dry, tense and refreshing taste. Consistent between nose and mouth. Citrusy persistence.

Production area: vineyards in the DOC area.

Grape varieties: 85% Glera and 15% Pinot Nero. 

Harvest: the two grapes come from the same harvest.

Vinification: the blend of Glera and Pinot Nero, vinified in red, is naturally fermented in pressurised stainless steel tanks (Charmat Method) for a period of at least 60 days.

Typology: Brut.

Alcohol content: 11% vol.

Serving temperature: 5-7°C (41–45 °F).

Suggested food pairings: perfect as an aperitif, it is ideal with light first courses, seafood dishes, fried foods and raw fish.

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