Risotto with champagne - risotto allo champagne

Yield: 6 servings

Measure Ingredient
4 cups Chicken broth
5 tablespoons Butter
1 medium Onion - chopped
2½ cup Arborio rice
4 cups Champagne - dry
1 cup Parmesan cheese - freshly grated
\N \N Salt to taste

Whoever created this outstanding dish deserves a toast, with champagne of course.

Prepare chicken broth. Heat broth in a medium saucepan. Melt ¼ cup 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 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 over about 10 minutes. During remaining 10 minutes of cooking, add champagne, 1 cup at a time (instead of adding broth). Do not add more champagne until previous amount has been absorbed. Rice is done whien it is tender but firm to the bite. Stir in ½ cup Parmesan cheese and remaining butter. Season with salt. Place in a warm dish. Serve immediately with remaining Parmesan cheese.

Makes 6 servings.

Northern Italian Cooking by Biba Caggiano ISBN 0-89586-119-4 From the recipe collection of Fred Towner Source: Biba Caggiano Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By FRED TOWNER On 10-17-94

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