Risotto with Champagne

Risotto with Champagne
4 cups vegetable broth
5 tablespoons butter
1 medium onion, finely chopped
2 1/2 cups arborio rice
4 cups dry Champagne
1 cup freshly grated Parmesan cheese
Salt, to taste
Heat the broth in a medium saucepan and keep warm over a low flame.
Melt 4 tablespoons of the butter in a large saucepan. When the butter foams, add the onion. Saute over a medium flame until the onion turns a pale yellow. Add rice and mix well.
When rice is coated with butter, add 1 cup Champagne. Cook, stirring constantly, until Champagne has evaporated. Stir in 1 to 2 ladles of broth, or enough to cover the rice. Stir over a medium flame until liquid is absorbed.
Continue to stir and add broth a little at a time as it is absorbed for about 10 minutes. When broth is gone, begin adding Champagne, 1 cup at a time. Stir constantly and cook for about another 10 minutes, or until liquid is absorbed.
Rice is done when tender but firm to the bite. Stir in 1/2 cup Parmesan cheese and remaining butter. Season with salt. To serve, sprinkle with remaining Parmesan cheese.
Serves six.
"Biba's Northern Italian Cooking" by Biba Caggiano (2002 HP Books, $17.95)