champagne risotto
  • Servings: 20
  • 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
  1. 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
  2. place the chicken stock in a saucepan over very low heat
  3. 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