Champagne Risotto

Submitted by Lorianne1

"Have not tried this yet but, I plan on it soon."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 6

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.

Reviews

[Shannon Cooks]

This was really good! Very decadent and fulfilling. I used veggie broth to make this. (vegetarian here) I did reduce the champagne by 1 cup, adding an extra cup of light broth instead. I am glad that I did not use the full 4 cups of bubbly called for as it would have overpowered the dish. I would definitely make this again. It is an impressive dish. We certainly enjoyed it.