Champagne Risotto For Two

1. 1

   Chop the celery and the white part of the leeks very finely. Melt 1/2 stick of the butter with the oil in a wide saucepan and cook them gently until softened. In another saucepan, pour in 1 cup of the champagne and all of the chicken stock, and keep on a very low simmer nearby to your risotto.

2. 2

   When the vegetables are soft, tip in the rice and turn in the oil until slicked and glossy. Turn up the heat, pour in the remaining 1/2 cup champagne and, stirring all the time, let it be bubblingly absorbed.

3. 3

   Turn down the heat slightly but not too low, and keep adding ladles of champagney stock, letting one ladleful be absorbed before adding the next, stirring all the while.

4. 4

   Once the rice is cooked - 18-20 minutes should do it - stop, even if you've got some stock left over. Equally, if the rice has absorbed all the stock and yet needs further cooking - both happen - add a little more, or if it's just a very little more you think you need, boiling water will do.

5. 5

   Off the heat, beat in the remaining butter and the Parmesan. Season with a good grinding of white pepper if possible to keep it looking pure and unspeckled.

No additional tips available.