Risotto with champagne - risotto allo champagne
6 servings
| Quantity | 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 |
| 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