1. Heat broth in medium saucepan. 2. Melt 1/4 cup butter in large saucepan. When butter foams, add onion and saute until pale yellow. 3. Add rice and mix well. 4. When rice is coated with butter, add 1 to 2 ladles of broth, or enough to cover rice. 5. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time over 10 minutes. 6. During remaining 10 minutes of cooking, add champagne, 1 cup at a time and stirring until absorbed. 7. Rice is done when it is tender but firm to the bite. 8. Stir in 1/2 cup Parmesan cheese and remaining butter. Season with salt. 9. Place in a warm dish and serve immediately with remaining parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
