Champagne Risotto

Directions

1. 1
   Heat broth in medium saucepan.
2. 2
   Melt 1/4 cup butter in large saucepan.
3. 3
   When butter foams, add onion and saute until pale yellow.
4. 4
   Add rice and mix well.
5. 5
   When rice is coated with butter, add 1 to 2 ladles of broth, or enough to cover rice.
6. 6
   Stir over medium heat until broth has been absorbed.
7. 7
   Continue cooking and stirring rice, adding broth a little at a time over 10 minutes.
8. 8
   During remaining 10 minutes of cooking, add champagne, 1 cup at a time and stirring until absorbed.
9. 9
   Rice is done when it is tender but firm to the bite.
10. 10
    Stir in 1/2 cup Parmesan cheese and remaining butter.
11. 11
    Season with salt.
12. 12
    Place in a warm dish and serve immediately with remaining parmesan cheese.