This recipe was inspired by Massi of Massi’s Kitchen. Massi did a post on Risotto agli Scampi al profumo di Prosecco in December using Prosecco and shrimp in his risotto dish. I have never cooked using Prosecco so I thought it would be interesting to try. Not only was it delicious, it looked beautiful and elegant to serve to company. So if you haven’t gone over to Massi’s Kitchen, take a look at some of his divine recipes!
Yesterday was Kimi’s birthday so I thought this would be the perfect dish to serve as a main course. As the appetizer course, I served a Spicy Tuna Poke Crostini which I will post at another time. Everyone seemed to enjoy the food and went home with a happy belly. So if you are looking for a dish on those special occasions, this would be good one to make. Happy Birthday Kimi!
Before I wrap this up, I also wanted to mention that I’m submitting this recipe for the January Baking with Spirit challenge hosted by the lovely Janine at Cake of the Week. This month’s challenge is about baking or cooking with champagne. I think Prosecco met that criteria in this dish. So head over to Cake of the Week at the end of the month to see what other recipes are out there with champagne!
Ingredients:
- 1 pound of large size raw shrimp, peeled and deveined
- 1/2 teaspoon of old bay seasoning
- salt and pepper to season
- olive oil for cooking
- 1 large leek, cut lengthwise and sliced
- 1 (32 ounce) can/box of chicken broth
- 2 tablespoons of unsalted butter
- 1 large shallot, chopped
- 1 1/2 cups of arborio rice
- 3/4 cup of prosecco
- fresh chives, finely chopped for garnish
- Parmigiano-Reggiano, shaved for garnish
Preparation:
Season shrimp with old bay seasoning, salt and pepper. Mix well and set aside.
In a medium sauté pan over medium high heat add olive oil and shrimp. Brown shrimp (cook until opaque but make sure it’s not fully cooked) and transfer to a bowl. Add more olive oil to the pan and add sliced leeks. Cook until leeks soften then transfer to the same bowl as the shrimp.
In a small sauce pan, add chicken broth and let it sit on low heat.
In the same sauté pan add more olive oil (just a touch) and butter. Wait until butter is melted then add in shallots. Cook shallots until they have softened then add in arborio rice. Cook until rice has a slightly brown nutty color. Pour in prosecco and stir to combine. Let it bubble and reduce, while stirring. Ladle in warm chicken broth one ladle at a time and stir until broth is absorbed into rice. You would continue to do this until rice is tender or until the broth runs out. If the rice still hasn’t softened and there’s no more broth left, use water instead. Turn the heat off and immediately stir in leeks and shrimp. Check for seasoning before serving. Garnish with chives and shaved Parmigiano-Reggiano.
uni homemaker 
It looks sooo good! Def good enough to eat! Awesome recipe 🙂
Thank you!
One other benefit of using Prosecco, it pairs great with the dish. I loved the shaved Parmigiano on top!
It did, didn’t it? It was yummy! And yes, I’m now obsessed with shaved Parmigiano on top of my dishes. 😉
Oh how I love risotto. I haven’t mustered up the guts to make it at home yet but it can’t be harder than making rice, right? We have rice practically everyday anyway.
Well, you do have to babysit risotto. It requires constant stirring. Unlike using a rice cooker. You measure your water, rice and press a button then walk away. Risotto is much more labor intensive than that. But the result is well worth the effort.
Absolutely beautiful Anne! The recipe and the photos are both lovely. I love risotto, but have never tried using a sparkling wine as the deglazing agent – brilliant!
You’re so sweet Lindsay –thank you kindly! 🙂 xox!
Gorgeus Anne!:)
Thanks Massi! And thank you for the inspiration. Your idea of prosecco in risotto is just brilliant. Everyone enjoyed it. 🙂
🙂 its Nice……!!!!
Thank you kind sir! 🙂
Looks delicious. I love risotto and make it often but never made it with prosecco. I’m going to have to try this one but substitute the prawns as my husband is allergic 😦
Thanks! It’s equally tasty with sea scallops too –hopefully your husband won’t be allergic to those.
Excellent photos and my favorite risotto dish. Never tried it with leek though – mental note made…..
Thanks Phil!
This is my kind of dish! Looks delicious and oh hey, shrimps? What else can you ask for : ))
Thank you!
I’d never have thought that prosecco would go into savoury dishes so well! This looks delicious. Thanks for entering Baking With Spirit.
Thanks Janine. And thanks for stopping by. I look forward to your recipe round-up at the end of the month.
your shrimp look just beautiful..lovely post anne… sarah
Thanks Sarah! 🙂
What an elegant dish! Love the shaved Parmesan on top.
Thank you Jan! 🙂
I frequently use white wine in my risotto and never thought to use Prosecco. That’s a great twist and since only 3/4 cup is needed, that’s a nice little bonus left in the bottle for the hard-working chef. A win-win if ever there was one! 🙂
Thanks, Anne.
I also frequently use white wine in my risotto but thought I give Prosecco a try. I dig it and will be trying it with other recipes. There was definitely enough leftover for me and my dinner guests. 🙂
Looks great!
Thanks Mike!
Love to drink Prosecco; never cooked with it…must try!
I hope you’ll enjoy cooking with it as much as I have.
Seriously? Prosecco in risotto? Would-So-Love-This! Love anything to do with Cava, Champagne or Prosecco. And prawns/shrimp.
The English invented Champagne, btw. Were you aware of that?!?
Prosecco is absolutely wonderful in this risotto dish. I didn’t know the English invented champagne, interesting piece of information!
This is a beautiful photo and recipe! I’m so glad you shared this – it looks delicious!
Thanks Lesley for the lovely comment! 🙂
Love the simplicity!
Thanks! 🙂
What a great birthday meal!! Looks delicious. Best of luck on the January challenge.
Thanks Judy! 🙂
Happy belated birthday, Kimi! Your bday must have been quite memorable with this beautiful dish (and everything else)! I’ve never cooked with prosecco either so I’m intrigued! Can’t wait for the tuna poke recipe as well 😉
Thanks Min, for your lovely comment and thanks for popping over! 🙂
I’m happy that I stopped by…your risotto looks delicious. It is perfect for a special occasion.
Thanks for the lovely comment Karen and for popping over. 🙂
preety elegant dish…
nice..
Thank you! And thanks for popping over.
Beautiful Photography!
Thank you so much Dawn!
Looks delicious! This may be my next risotto adventure 🙂
Thank you! Hope you’ll enjoy it as much as I have (if you decide to make it).