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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Have not tried this yet but, I plan on it soon. Ingredients:
4 cups chicken broth or 4 cups stock |
5 tablespoons butter |
1 medium onion (chopped) |
2 1/2 cups arborio rice |
4 cups dry champagne |
1 cup fresh parmesan cheese (grated) |
salt |
Directions:
1. Heat broth in medium saucepan.
2. Melt 1/4 cup butter in large saucepan. When butter foams, add onion and saute until pale yellow.
3. Add rice and mix well.
4. When rice is coated with butter, add 1 to 2 ladles of broth, or enough to cover rice.
5. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time over 10 minutes.
6. During remaining 10 minutes of cooking, add champagne, 1 cup at a time and stirring until absorbed.
7. Rice is done when it is tender but firm to the bite.
8. Stir in 1/2 cup Parmesan cheese and remaining butter. Season with salt.
9. Place in a warm dish and serve immediately with remaining parmesan cheese.
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