Champagne Risotto Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 tbsp. olive oil 4 tbsp. unsalted butter 2 shallots, finely chopped 1 1/2 cups arborio rice 2 1/2 cups Champagne 3-4 cups light chicken stock, simmering 1 cup freshly grated Parmesan cheese salt and pepper
			Heat the olive oil and 2 tbsp butter in a large heavy-based saucepan over medium heat. Add the shallots and cook for about 2 minutes or until softened. Add the rice and cook stirring frequently about 2 minutes until the rice is translucent and well coated. Pour in half the Champagne, it will bubble and steam rapidly Cook stirring constantly until the liquid is absorbed. Add a laddleful (about 1 Cup) of the simmering stock to the pan and cook stirring constantly until the liquid is absorbed. Continue adding the stock about half a laddleful at a time allowing each addition to be absorbed before adding the next, never allowing the rice to cook "dry." This should take 20-25 minutes. The risotto should have a creamy consistency and the rice should be trender, but firm to the bite. Stir in the remaining champagne and cook for a further 2-3 minutes. Remove from the heat and stir in the remaining butter and Parmesan. Season with salt and pepper to taste Spoon the risotto into serving bowls and garnish Serve immediately