Champagne Risotto

Directions

1. 1
   In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
2. 2
   Reduce heat to low; keep at a low simmer.
3. 3
   Meanwhile, in a large saucepan, heat the oil and the butter until melted.
4. 4
   Add onion; cook until softened.
5. 5
   Add rice and stir to coat; cook for 1 minute stirring constantly.
6. 6
   Stir in sun-dried tomatoes and salt.
7. 7
   Add 1 cup of the champagne; simmer until champagne is almost completely absorbed, stirring frequently.
8. 8
   Add 1/2 cup of the hot broth and cook until all liquid has been absorbed, stirring constantly.
9. 9
   Adjust heat as necessary to keep rice mixture simmering.
10. 10
    Continue to add champagne and broth 1/4 cup at a time - waiting until liquid is almost completely absorbed before adding more - cookiing and stirring constantly until rice is tneder with a slight firmness to the center.
11. 11
    Stir in cheese and pepper.