More Great Recipes: Rice

champagne risotto

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Member since 2011

Serves 20 | Prep Time | Cook Time


3 tbs butter
40ml (2tbs) olive oil
1 onion, very finely chopped
625ml chicken stock
330g arborio rice
625ml dry champagne or sparkling
1/2 cup grated Parmesan

place 1 tablespoon of the butter and the oil in a frying pan over medium heat. add the onion and cook, stirring for 1 - 2 minutes until softened

place the chicken stock in a saucepan over very low heat

add the rice to the frying pan and stir to coat in the mixture. add the stock, 1/2 cup at a time, stirring slowly until all the stock has absorbed, then add the champagne, 1/2 cup at a time, stirring until it is cooked. add remaining butter and Parmesan, cover and set aside for 5 minutes. serve in small bowls or cups with a glass of champagne

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