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4 cups chicken broth

5 tablespoons butter, divided

1 m

edium onion, finely chopped 2

1/2 cups arborio rice

4 cups dry Champagne

1 cup freshly grated Parmesan, divided

Keep broth warm in saucepan. In another saucepan, melt 4 tablespoons butter over medium heat. Add onions and saute until pale yellow.

Add rice and stir to coat. Add 1 cup Champagne. Cook, stirring, until Champagne evaporates. Stir in enough broth to just cover rice. Cook, stirring, until broth is absorbed. Continue to cook, stirring in broth a little at a time until absorbed and then adding Champagne, a cup at a time, until absorbed.

Rice is done when all liquid is absorbed and rice is al dente. Stir in 1/2 cup Parmesan and remaining 1 tablespoon butter. Add salt to taste. Serve immediately with additional Parmesan on top.

Mauro Mafrici, Pelago

Nutrition facts per serving: 399 calories, 10 g fat, 6 g saturated fat, 28 mg cholesterol, 50 g carbohydrates, 8 g protein, 450 mg sodium, 1 g fiber

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