Creamy Champagne Risotto
ItalianVegetarianIntermediate30 minBy Northstar
Ingredients
Servings
4
- 2 cup arborio rice
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 0.5 bottle champagne
- 3 cup hot beef or chicken stock
- 0.5 cup double cream
- 5 tbsp Parmesan cheese, freshly grated
Instructions
- 1
Melt the butter in a flameproof casserole. Add the onion and fry for 2 minutes.
- 2
Stir in the rice and cook for 1 minute.
- 3
Add half the champagne, bring to a boil, and simmer until absorbed.
- 4
Add a third of the stock and simmer until absorbed. Repeat alternating champagne and stock until rice is just tender and creamy, about 15-20 minutes.
- 5
Warm the cream in a small saucepan.
- 6
When rice is cooked, stir in cream and cheese, season with salt, and serve immediately.