RISOTTO WITH CHAMPAGNE
Whoever created this outstanding dish deserves a toast, with champagne, of course.
- 4 cups Chicken Broth, or canned chicken broth
- 5 tablespoons butter
- 1 medium onion, finely chopped
- 2½ cups arborio rice,
- 4 cups dry champagne
- 1 cup freshly grated Parmesan cheese
- Salt to taste
Instructions:
Prepare Chicken Broth. Heat broth in a medium saucepan and keep warm over low heat.
Melt 4 tablespoons of the butter in a large saucepan.When butter foams, add onion. Sauté over medium heat until pale yellow. Add rice and mix well.When rice is coated with butter, add 1 cup champagne. Cook, stirring constantly, until champagne has evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time, about 10 minutes. During remaining 10 minutes of cooking, add champagne 1 cup at a time instead of broth. Do not add more champagne until previous amount has been absorbed. Rice is done when it is tender but firm to the bite. Stir in ½ cup Parmesan cheese and remaining butter.
Season with salt.
Place in a warm dish. Serve immediately with remaining Parmesan cheese.