Champagne Risotto

Description
Makes 6 servings.

Ingredients

 * 1 cup minced onion
 * 1 tablespoon butter
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * 1 cup dry champagne
 * 4 cups reduced-sodium chicken broth, heated
 * ¼ cup freshly grated Parmesan cheese

Directions

 * 1) Cook onion in butter until soft in large skillet over medium-high heat.
 * 2) Add rice and stir 2 to 3 minutes.
 * 3) Add champagne; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue to add ½ cup broth at a time, stirring and simmering until fully absorbed before adding each addition.
 * 4) Risotto is done when rice is creamy and still has a slight bite. It will take approximately 25 to 30 minutes.
 * 5) Stir in cheese.
 * 6) Serve immediately.