Champagne Risotto

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -2 1/2 cups chicken broth
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 cup onion, finely chopped
• 1 cup arborio rice
• 1 tablespoon sun-dried tomato, minced
• 1/4 teaspoon salt
• 1 1/2 cups brut champagne
• 2 tablespoons parmesan cheese, freshly grated
• 1/8 teaspoon pepper

Recipe

• 1 in a medium saucepan, bring the chicken broth to a boil over medium-high heat. reduce heat to low; keep at a low simmer.
• 2 meanwhile, in a large saucepan, heat the oil and the butter until melted.
• 3 add onion; cook until softened.
• 4 add rice and stir to coat; cook for 1 minute stirring constantly.
• 5 stir in sun-dried tomatoes and salt.
• 6 add 1 cup of the champagne; simmer until champagne is almost completely absorbed, stirring frequently.
• 7 add 1/2 cup of the hot broth and cook until all liquid has been absorbed, stirring constantly. adjust heat as necessary to keep rice mixture simmering.
• 8 continue to add champagne and broth 1/4 cup at a time - waiting until liquid is almost completely absorbed before adding more - cookiing and stirring constantly until rice is tneder with a slight firmness to the center.
• 9 stir in cheese and pepper.