Champagne Risotto Recipe for Today

Champagne Risotto 

Ingredients 

• 1 cup minced onion
• 1 tablespoon butter
• 1 cup uncooked U.S. arborio or medium-grain rice
• 1 cup dry champagne
• 4 cups reduced-sodium chicken broth, heated
• ¼ cup freshly grated Parmesan cheese

Directions 

1. Cook onion in butter until soft in large skillet over medium-high heat.
2. Add rice and stir 2 to 3 minutes.
3. Add champagne; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue to add ½ cup broth at a time, stirring and simmering until fully absorbed before adding each addition.
4. Risotto is done when rice is creamy and still has a slight bite. It will take approximately 25 to 30 minutes.
5. Stir in cheese.
6. Serve immediately.