Champagne Risotto - cooking recipe

Ingredients

3 Tbsp. butter
1 medium onion, minced
2 1/4 c. Arborio rice *
3/4 c. brut champagne
6 c. hot chicken stock
1 Tbsp. grated lemon peel
3/4 c. grated Parmesan cheese
salt and pepper

Preparation

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.
Stir until champagne is absorbed.
Add chicken broth one-half cup at a time, stirring and waiting until liquid is absorbed before adding next 1/2 cup broth.
Cook until rice is tender, about 20 minutes.
Remove pan from heat.
Add lemon peel, cheese and seasonings.
Serves 4 to 6.