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Julho 31, 2010 | Visitas: 2
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Creamy Champagne Risotto

  • 2 Tablespoon unsalted butter
  • 1 small onion, finely chopped
  • 2 cups arborio rice
  • ½ bottle champagne
  • 3 cups hot beef or chicken stocks
  • ½ cup double cream
  • 5 Tablespoon freshly grated parmesan cheese
  • salt

  1. Melt the butter in a flameproof casserole. Add the onion and fry for 2
  2. minutes. Stir in the rice and cook for 1 minute. Add half the champagne,
  3. bring to the boil and simmer until is absorbed. Add a third of the stock and
  4. simmer until is absorbed. Repeat the process with the champagne and stock
  5. until the rice is just tender and creamy (about 15/20 minutes). Warm the
  6. cream in a small saucepan. When the rice is cooked, stir in the cream and
  7. cheese and season with salt. Serve straight away.


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