Ingredients:
4 cups chicken broth or 4 cups stock
5 tablespoons butter
1 medium onions ( chopped)
2 1/2 cups arborio rice
4 cups dry champagne
1 cup fresh parmesan cheese ( grated)
salt
Directions:
Heat broth in medium saucepan.
Melt 1/4 cup butter in large saucepan. When butter foams, add onion and saute until pale yellow.
Add rice and mix well.
When rice is coated with butter, add 1 to 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 over 10 minutes.
During remaining 10 minutes of cooking, add champagne, 1 cup at a time and stirring until absorbed.
Rice is done when it is tender but firm to the bite.
Stir in 1/2 cup Parmesan cheese and remaining butter. Season with salt.
Place in a warm dish and serve immediately with remaining parmesan cheese.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.