Recipe: Champagne Risotto
I first had this dish in Rome and loved it. I realized it was fairly easy to duplicate by simply substituting champagne for wine in a traditional risotto recipe. Serve this as a rich side dish or top with sauteed vegetables for a meal.
-2 tbsp butter
-2 tbsp olive oil
-1 small onion, chopped fine
-½ cup champagne
-1 cup arborio rice
-3 cups chicken broth
-Salt & freshly ground pepper, to taste
-½ cup freshly grated Parmesan cheese
In a saucepan, heat chicken broth over medium low heat. Melt butter and the olive oil in a large pan over medium heat. Add onion and sauté until just golden, about three minutes. Add rice, stirring until well coated. Slowly stir in champagne; bring to a boil and cook until it reduces by half. Season with salt and pepper. Add 1 cup of stock and let simmer until almost absorbed, about 8 to 10 minutes. As the rice absorbs the liquid, add remaining stock one cup at a time, again stirring frequently, until risotto is creamy and rice is al dente. When cooked, stir in the Parmesan cheese and serve.