Every day is a good day for a romantic dinner. I can always find a reason for one. I made this one first time some time ago, when without a known reason there was a bottle of Prosecco waiting for me at home. I used some of it to prepare this delicious dinner. It takes just half an hour to prepare and will impress the most sophisticated diners. Best served at a candlelit dinner.
15ml truffle oil
2 shallots finely chopped
Pinch of saffron strands
150g risotto rice
500ml light vegetable stock
100ml double cream
40g freshly grounded vegetarian parmesan cheese
2 tbsp pine nuts
Salt and freshly ground pepper
Heat the truffle oil and butter in a large heavy-based pan. Add the shallots and cook for about 2-3 minutes until soft. Add the rice and saffron strands and cook for 2 minutes, stirring constantly until the rice grains are coated with butter and truffle oil.
Slowly add most of the Prosecco and cook over medium heat, stirring constantly until the liquid has been absorbed by rice.
Add the vegetable stock, a ladleful at a time, stirring frequently, making sure that the stock has been absorbed before adding more. This will take about 20 minutes and the risotto will become creamy and all the stock should be absorbed and rice should be tender.
Pour the remaining Prosecco, the double cream, freshly grated vegetarian parmesan and pine nuts. Remove from the heat, cover and leave to stand for a few minutes.
Garnish with a few parmesan shavings and season to taste with freshly ground pepper.
Serve warm, with a glass of Prosecco.