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Champagne Risotto

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“Have not tried this yet but, I plan on it soon.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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