Champagne risotto

Serves 6

Ingredients:

• 500gr Arborio or Carnaroli Rice (I usually calculate between 60 – 80 grams of rice per person, depending on who I have for dinner! Since I’m serving the risotto as a main course I always like to have a little extra. Nothing more embarrassing then leaving your guests still hungry or not being able to offer more)
• 500ml Dry Champagne or Prosecco (make sure it’s a dry or preferably extra dry version as sweet sparkling wine will ruin your dish)
• 500ml chicken stock
• 50gr grated Parmesan cheese 
• 1 medium to large white onion finely chopped
• Butter
• Truffle Oil or a good extra virgin olive oil

Method:

1. Gently fry the onion in butter. Be careful not to let the onions brown. 
2. Once the onions have gone translucent add the rice.
3. Stir the rice to coat in onions and butter and let it toast gently in the pan whilst ensuring it does not begin to stick to the pan.
4. Add 400ml of your champagne and stir through.
5. Allow the rice to absorb the champagne. Stir gently so as to ensure the rice does not stick to the pan
6. Add the chicken stock a little at a time. Allow the rice to absorb before adding more. 
7. I like to keep the rind of the parmesan, chop it finely and add it to my risottos at this stage. 
8. Once the rice begins to soften (about 10 mins) but still has a little bite to it add the remaining champagne, season to taste.
9. Add a generous dollop of butter to obtain the loose consistency a risotto should have. You can use a little hot water should you need to.
10. Serve immediately.
11. Garnish with Parmesan shavings and drizzle with some good extra virgin olive oil or for the ultimate in decadence use truffle oil.