Categories: January

Ingredients

• 45g unsalted butter
• 2 tbsp olive oil
• 1 onion, very finely chopped
• 625ml chicken stock
• 330g Arborio rice
• 625ml dry Champagne or sparkling wine
• 75g grated Parmesan

Directions

1. Place 1 tablespoon of the butter and all of the oil in a frying pan over a medium heat. Add the onion and cook, stirring for 1-2 minutes until softened.

2. Put the chicken stock in a saucepan over a very low heat.

3. Add the rice to the frying pan and stir. Add the stock, a ladleful at a time, stirring slowly until it is all absorbed. Then add the Champagne in the same way, stirring until the rice is cooked. Finally, add the remaining butter and Parmesan, cover and set aside for 5 minutes. Serve in small bowls, ramekins or coffee cups.

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