Prosecco Risotto

Instructions

1. Prepare the base
   Heat 2 tablespoons of butter and olive oil in a large, heavy-bottomed saucepan over medium heat. Add the diced shallot and cook for 2-3 minutes until translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Toast the rice
   Add the Arborio rice to the pan and stir to coat each grain with the butter and oil mixture. Toast the rice for about 2 minutes, stirring constantly, until the edges of the grains become slightly translucent while the center remains white.
3. Add the Prosecco
   Pour in the Prosecco and stir continuously. The mixture will bubble vigorously. Continue stirring until most of the liquid has been absorbed by the rice, about 2-3 minutes. The rice will take on a beautiful aromatic quality from the wine.
4. Begin adding stock
   Add the warm vegetable stock one ladleful (about ½ cup) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This gradual process allows the rice to release its starch, creating the creamy texture that defines a perfect risotto.
5. Continue cooking
   Continue adding stock and stirring for approximately 18-20 minutes. Test the rice regularly - it should be tender but still have a slight firmness at the center (al dente). You might not need all the stock, or you might need a little more - adjust accordingly.
6. Finish the risotto
   Once the rice is cooked to al dente, remove from heat. Add the remaining tablespoon of butter, grated Parmigiano-Reggiano, lemon juice, and lemon zest. Stir vigorously to incorporate all ingredients and create a creamy, velvety texture. This final step is called 'mantecatura' and is essential for proper risotto consistency.
7. Season and serve
   Season with salt and white pepper to taste. Cover and let rest for 2 minutes. Serve immediately on warmed plates, garnished with fresh chives. The risotto should gently spread on the plate while maintaining its creamy consistency, not thick or stiff.