Champagne Risotto

• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons shallots, minced
• 1 1/2 cups Mahatma(R) or Carolina(R) Jasmine Rice
• 3/4 cup dry Champagne or sparkling wine
• 3 cups hot chicken broth
• 1 cup Parmigiano-Reggiano, grated

1. Heat oil and butter in a large heavy saucepan. Add shallots and saute over medium heat until shallots are tender, about 2 minutes.
2. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add Champagne and stir over medium high heat until all liquid is absorbed.
3. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente.
4. Remove from heat and stir in Parmigiano-Reggiano. Serve immediately.

olive oil, butter, shallots, jasmine rice, sparkling wine, chicken broth

Taken from www.myrecipes.com/recipe/champagne-risotto (may not work)