Cheese, Egg, and Cream Based Recipes - Creamy Champagne Risotto

Ingredients

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 small onion, finely chopped

• 450 g/1lb/2 cups arborio or other risotto rice

• 1/2 bottle dry champagne

• 750 ml/3 cups hot beef or chicken stock

• 120 ml/4 fl oz/1/2 cup double (heavy) cream

• 75 ml/5 tbsp freshly grated Parmesan cheese

• Salt

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Method:

1. Melt the butter in a flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 2 minutes.

2. Stir in the rice and cook for 1 minute. Add half the champagne, bring to the boil and simmer until it has been absorbed.

3. Add a third of the stock and simmer until it is absorbed. Repeat the process with champagne and stock until the rice is just tender and creamy (about 15-20 minutes).

4. Warm the cream in a small saucepan. When the rice is cooked, stir in the cream and cheese and season with salt. Serve straight away.