Thick, short-grained Arborio rice, imported from Italy, makes perfect risotto.
Photo by Sue Ade/Morris News Ser
2 tablespoons butter
1 teaspoon olive oil
3 tablespoons minced green onion
2/3 cup Arborio rice
1 cup brut or extra dry champagne
1 (14 1/2 ounce) can low-sodium chicken
broth, plus more if needed
1/4 cup freshly grated Parmesan or
Salt and pepper to taste
Melt butter with oil in heavy saucepan over medium heat. Add onion and saut 1 minute. Add rice and saut until rice is well coated with butter.
Add champagne and stir until almost all the wine is absorbed, about 2 minutes. Add broth and simmer, stirring often, until liquid is absorbed and rice is tender, but still firm to the bite and creamy. (This should take about 15-20 minutes; add more broth if mixture becomes too thick.)
Remove from heat and stir in cheese. Season with salt and pepper. Serve immediately. Serves 4.
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