Risotto with Champagne
(Risotto allo Champagne)
Ingredients:
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
Directions:
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.