Champagne Risotto FromMe2U

I have been wanting to make this recipe I found on Le Fork for weeks. I finally made it last night, and let me tell you this dish is heaven. First off, it calls for champagne so we're already off to a good start. So pop open the bubbly for this dish and have some fun with it. This dish is not too complicated to make, but having never made risotto it was a bit challenging. You first saute a chopped onion in olive oil. Once the onion is cooked (not browned) you add the risotto and champagne. Wait for the risotto to absorb the champagne and add chicken broth, 1 to 2 ladles at a time, until the riso has fully absorbed it. The key is to not the let the risotto sit too long and continue to add the chicken broth quickly so that the riso cooks all the way through.

{Riso}

We had 4 people for dinner so I used a lot of risotto. You have to constantly stir it as you mix in the broth. After the risotto is fully cooked, add peas, salt & pepper to taste, and parmesan cheese. Oh and dont forgot the poached eggs. That's what makes this dish all come together and it is heavenly.

The ingredients are listed below. This recipe is for 4 people so change accordingly due to how many guests you have.

• 8 cups chicken broth
• 4 tbsp. olive oil
• 1 onion, finely chopped
• 1 cup champagne
• 2 1/2 cups Arborio rice
• Salt & pepper to taste
• 4-6 tbsp. freshly graded parmesan cheese, add more as needed
• 1 cup peas
• 4 eggs
• 4 tbsp. chopped Italian parsley leaves

This recipe is incredible. Such simple ingredients but the combination is absolutely amazing. Go home, pop open some champange and make this recipe.