Risotto With Prosecco | Oregonian Recipes

Ingredients

• 8-1/2 cups water
• 1 medium Yukon Gold potato
• 2 carrots
• 1 yellow onion
• 3 stalks celery
• Salt
• 1 500-gram package Canaroli rice (Delallo also sells a 500-gram package of Arborio rice) (about 1 pound)
• 3 shallots, finely chopped
• 1-3/4 cup Prosecco
• 1 stick butter
• 2/3 cup freshly grated aged Parmesan
• 1 tablespoon olive oil, plus more for drizzling
• Salt and freshly ground pepper, to taste