This Queer Eye-Approved Champagne Risotto Is Great for Beginners

Antoni's Champagne and Lemon Risotto

TikTok User @delishaas, Adapted From Antoni Porowski

In a medium saucepan, bring seven cups of chicken broth to a simmer.
In a separate heavy-bottom saucepan, melt butter over medium heat then add diced onions and salt. Cook until the onion is just translucent.
Once the onions are translucent, but not yet brown, pour in the dry risotto and stir well, then add the champagne. Give the risotto another stir to incorporate the champagne, then turn the heat up to high to bring the rice and champagne mixture to a boil. Stir constantly.
When most of the champagne has evaporated, reduce the heat and add ¾ cup of simmering chicken broth. Slowly incorporate the chicken broth into the risotto to add the remaining 6 ¼ cups of hot broth to the risotto. Mix over low heat until the risotto is tender, creamy, and slightly soupy.
Turn off the heat, then add parmesan cheese, lemon zest, and lemon juice to the risotto and stir.
When all the cheese has melted, season with salt and pepper to taste, then garnish with fresh parsley, more parmesan, and lemon zest.
Serve and enjoy!