Recipe Details

Summary

Name: Creamy Champagne Risotto

Category: Italian

2 Tablespoon unsalted butter

1 small onion, finely chopped

2 cups arborio rice

1/2 bottle champagne

3 cups hot beef or chicken stocks

1/2 cup double cream

5 Tablespoon freshly grated parmesan cheese

salt

Melt the butter in a flameproof casserole. Add the onion and fry for 2

minutes. Stir in the rice and cook for 1 minute. Add half the champagne,

bring to the boil and simmer until is absorbed. Add a third of the stock and

simmer until is absorbed. Repeat the process with the champagne and stock

until the rice is just tender and creamy (about 15/20 minutes). Warm the

cream in a small saucepan. When the rice is cooked, stir in the cream and

cheese and season with salt. Serve straight away.