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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Cooking Club of America. This sounds just sinful and decadent!! Ingredients:
2 -2 1/2 cups chicken broth |
1 tablespoon olive oil |
1 tablespoon butter |
3/4 cup onion, finely chopped |
1 cup arborio rice |
1 tablespoon sun-dried tomato, minced |
1/4 teaspoon salt |
1 1/2 cups brut champagne |
2 tablespoons parmesan cheese, freshly grated |
1/8 teaspoon white pepper |
Directions:
1. In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Reduce heat to low; keep at a low simmer.
2. Meanwhile, in a large saucepan, heat the oil and the butter until melted.
3. Add onion; cook until softened.
4. Add rice and stir to coat; cook for 1 minute stirring constantly.
5. Stir in sun-dried tomatoes and salt.
6. Add 1 cup of the champagne; simmer until champagne is almost completely absorbed, stirring frequently.
7. Add 1/2 cup of the hot broth and cook until all liquid has been absorbed, stirring constantly. Adjust heat as necessary to keep rice mixture simmering.
8. Continue to add champagne and broth 1/4 cup at a time - waiting until liquid is almost completely absorbed before adding more - cookiing and stirring constantly until rice is tneder with a slight firmness to the center.
9. Stir in cheese and pepper.
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