Champagne Risotto Recipe
Recipe Ingredients for Champagne Risotto
| Amount | Ingredient |
|---|---|
| 1 medium | Onion |
| 1 tbsp | Butter (1) |
| 200 grams | Risotto rice |
| 200 ml | Champagne (1) |
| 500 ml | Chicken broth |
| 50 g | Butter (2) |
| 1 / 4 St | Lemon (grated rind thinly) |
| 50 g | Freshly grated Parmesan |
| 1 / 2 bottle | Champagne (2) |
Champagne Risotto Recipe Directions
Peel the onion and chop very finely. Melt the butter in a frying pan (1), saute onions. Pour in the rice and cook while stirring until the rice grains begin to crackle. Deglaze with champagne (1). While stirring, boil down completely.
Now pour the broth little by little to the rice. Time and again take up the rice, stirring frequently, until the next portion of this happens. At the end of the rice is soft, yet firm to the bite but the core and the consistency of risotto rather "soupy" be. If necessary, give a little liquid.
Butter (2), lemon zest and Parmesan risotto finished with the type. Season with salt and pepper just before serving with the champagne (2).
