The flavour of champagne adds sparkle and elegance to this gourmet risotto recipe.
- Place 1 tablespoon of the butter and the oil in a frying pan over medium heat. Add the onion and cook, stirring for 1-2 minutes until softened.
- Place the chicken stock in a saucepan over very low heat.
- Add the rice to the frying pan and stir to coat in the mixture. Add the stock, 1/2 cup at a time, stirring slowly until all the stock has been absorbed, then add the Champagne, 1/2 cup at a time, stirring until it is cooked. Add remaining butter and parmesan, cover and set aside for 5 minutes. Serve in small bowls or cups with a glass of Champagne.
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Store Spice Organizer
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