Champagne Risotto

I can’t make rice… but I can make risotto!! This is a basic recipe.  There is so much you can do with risotto – add mushrooms, tomatoes, asparagus, mascarpone cheese, figs, ect…. the list goes on.  Just make sure you add flavors that compliment the rest of your meal.


2 tbsp Butter
1/4 cup Onions, chopped
2/3 cup Arborio Rice
1 cup Champagne
3 cups Chicken Broth
1/4 cup grated Parmesan cheese


In a saucepan, heat the broth to almost a boil. In another saucepan, Melt the butter over medium heat. Add onions and sautée for 1 minute. Add rice and sautée 2 minutes.

Add the Champagne, and simmer until almost all liquid is absorbed – stirring often. Gradually add a big ladleful of broth to the rice and simmer until liquid is absorbed. Add another ladleful of broth and simmer until broth is absorbed. Continue adding broth until rice is tender – stirring often.  This will take about 20 minutes.

*Here is where you can add some mushrooms, or asparagus to add some flavors.

Add Parmesan, and season with salt and pepper, to taste. Serve.

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