5 de agosto de 2017

Champagne Risotto Recipe for Today

Champagne Risotto 

  • 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


  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.

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