Left Over Wine or Champagne? No Problem! Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce

INGREDIENTS

1 tbsp

olive oil

1/2

sweet onion (diced)

1 clove

garlic (diced)

1/2 cup

dry champagne

1 cup

arborio rice (carnroli, or vialone nano rice. I have always used arborio.)

4 cups

chicken stock (warm)

2 tbsp

freshly grated parmesan cheese

2 tbsp

parsley

1 tbsp

butter

salt and pepper if needed

2 tbsp

paprika

2 tsp

salt

2 tsp

ground black pepper

and 1/2 teaspoons garlic powder

1 tsp

thyme

1 tsp

onion powder

red pepper

catfish fillets

1/4 cup

canola oil

1 tbsp

butter