Champagne Risotto

Directions

1. 1
   In large saucepan, saute onion in butter until onion is soft. Add rice and stir, making sure each grain is coated with butter. Increase heat to medium and add champagne.
2. 2
   Stir until champagne is absorbed.
3. 3
   Add chicken broth one-half cup at a time, stirring and waiting until liquid is absorbed before adding next 1/2 cup broth.
4. 4
   Cook until rice is tender, about 20 minutes.
5. 5
   Remove pan from heat.
6. 6
   Add lemon peel, cheese and seasonings.
7. 7
   Serves 4 to 6.