Champagne Risotto

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

• Ready In: 35 mins
• 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.