Italian-born Silvia Colloca shares her Spring Risotto with Santa Margherita Prosecco

In Silvia’s Cucina, you are invited into her kitchen to share the unfussy, delicious, recipes that have been passed down through her family for generations. Food is traditional, authentic and embedded in it is the legacy of the hands of her mother and grandmother.

Celebrating sixty years, Santa Margherita’s Pinot Grigio debuted in the Italian wine market: a new, elegant and modern wine that spurred a revolution in taste and wine-drinking pleasure. To celebrate Silvia Colloca has created bespoke Italian recipes that not only pair with Santa Margherita wines but also adds a splash in her recipe.

Ingredients:

• 1 French shallot, finely chopped
• 3 tablespoons of butter
• 2 tablespoons of olive oil
• 350g Arborio or Carnaroli rice
• 12 green prawns, peeled and deveined, tails attached
• 200g of frozen peas
• 2 litres vegetable stock
• 150ml Santa Margherita Prosecco
• Salt and pepper for seasoning
• 8 zucchini flowers, inner stamen removed, cut into strips
• 75g freshly grated parmesan cheese
• Unwaxed lemon zest and baby mint leaves to serve

Method:

1. Heat up the stock in a medium pot. Keep at simmering level.
2. Heat the olive oil in a medium heavy based pan (preferably non stick) with olive oil and add 1 tablespoon of butter.
3. Once the butter melts, add the onion with a pinch of salt and slowly sauté on low heat until it turns translucent. Turn the heat up and stir in the rice. Sauté for a minute making sure that every grain is coated in butter.
4. Pour in the Prosecco, stir well and cook the alcohol out for 1‒2 minutes, then turn the heat to low and start ladling in the stock and stir whilst the rice slowly absorbs it. Keep adding another ladle of stock once the previous has been absorbed. Only ever stir gently.
5. Keep cooking for 16‒17 minutes or until the rice is al dente. Add the last ladle of stock, the peas, prawns and immediately remove the risotto from the hob, allowing the residual heat to cook the prawns and peas.
6. Add the rest of the butter, parmesan cheese, stir vigorously to create a creamy texture (all’onda). Add the zucchini flower strips, place the lid on and let the risotto sit for a few minutes to create the coveted risotto finish and for the prawns to cook through with the steam.
7. Serve hot, in shallow bowls, with grated lemon zest, a few mint leaves, and freshly ground black pepper.