MAKES 8 SERVINGS
4 cups chicken broth 5 tablespoons butter, divided 1 m
5 tablespoons butter, divided
1 medium onion, finely chopped 2
1/2 cups arborio rice 4 cups dry Champagne 1 cup freshly grated Parmesan, divided
4 cups dry Champagne
1 cup freshly grated Parmesan, divided
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