Sydney Times


Spring Risotto with Santa Margherita Prosecco by Silvia Colloca

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Spring Risotto with Santa Margherita Prosecco by Silvia Colloca

Prawns, peas and zucchini flowers

*Italian Cook and Author Silvia Colloca Partners with Santa Margherita Wines


  • 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



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 and the 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 set 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


To remove the zucchini flower stamen, open out the petals gently to reveal the stamen and simply snap off

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