Champagne Risotto

1. 1

   Saute the shallots in the butter in a 2-quart saucepan over medium heat until softened, about 5 minutes.

2. 2

   Add the rice and cook over medium heat until the rice is opaque and pearl-like, about 3 minutes.

3. 3

   Add 1 cup of champagne and stir until it is completely absorbed.

4. 4

   Then add the hot broth, 1/2 cup at a time, stirring constantly with a wooden spoon and waiting until the broth is absorbed before adding more.

5. 5

   Continue adding broth 1/2 cup at a time until the rice is cooked but still al dente, or firm to the bite.

6. 6

   (All the broth may not be needed.)

7. 7

   Add the remaining 1/4 cup champagne and continue stirring until almost absorbed, about 2 minutes.

8. 8

   Remove from the heat, stir in the half-and-half and the 1/2 cup Parmesan, and serve immediately.

9. 9

   If desired, pass additional Parmesan at the table.

No additional tips available.