Champagne Risotto

Posted: Wednesday, January 09, 2008

 

  Thick, short-grained Arborio rice, imported from Italy, makes perfect risotto. Photo by Sue Ade/Morris News Ser

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

Romano cheese

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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