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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Risotto with Champagne
Risotto with Champagne
(Risotto allo Champagne)
4 cups chicken broth
5 tablespoons butter
1 medium onion, finely chopped
2 and 1/2 cups arborio rice, page 5
4 cups dry champagne
1 cup freshly grated Parmigiano cheese
Salt to taste
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.

Saute 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 1/2 cup Parmigiano cheese and remaining butter.

Season with salt.

Place in a warm dish.

Serve immediately with remaining Parmigiano cheese. Makes 6 servings.
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