Champagne Rice

Directions

1. 1
   In a heavy bottom pan melt the butter and add the onions. Cook for about 3 minutes and add the bacon.
2. 2
   Cook until the onions are translucent and the bacon is starting to crisp up.
3. 3
   Add a 1/3 cup of champagne to the pan and let it cook for a minute.
4. 4
   Add the rice, stir well until all the liquid is absorbed by the rice.
5. 5
   Add the remaining champagne, stirring and insuring it will not overspill as it may do to the effervescence of the champagne.
6. 6
   Lower the heat, semi-cover with a lid and simmer for 15 minutes. Stir occasionally and add chicken stock if becomes too dry.
7. 7
   Season with salt and pepper.
8. 8
   Cook another 10 to 15 minutes or until the rice is cooked to desired doneness.