Champagne Risotto

1. 1

   Melt half the butter and slowly saute the onion until it turns golden. Wet it down with a half cup of the wine and cook over a brisk flame until it has evaporated. Then add the rice and cook, stirring constantly, until the grains turn translucent (3-5 minutes), and begin adding the broth, a ladle at a time. When the rice is half-cooked, stir in the remaining wine. Continue cooking the risotto, stirring, until the rice is just shy of the al dente stage, at which point stir in the remaining butter and the cheese. Cook a couple minutes more, turn the risotto out into a tureen, sprinkle the truffles over it, if you are using them, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.