Risotto allo Champagne (Creamy Champagne Risotto with Parmesan)

• 1.2 liters Vegetable stock
• 2 medium Shallot
• 1 tbsp Extra virgin olive oil
• 60 g Unsalted butter
• 320 g Arborio rice
• 250 ml Champagne
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 60 g Parmesan

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. This helps the rice cook evenly and stay creamy.
2. Finely chop the shallots. In a large frying pan over a medium heat, warm the olive oil and half the butter until the butter foams, then cook the shallots for 4 to 5 minutes until soft but not coloured.
3. Stir in the arborio rice and cook for 2 minutes, stirring, until the grains look slightly translucent at the edges. Pour in the Champagne and let it bubble, stirring, until almost fully absorbed.
4. Add a ladleful of hot stock and stir until it is mostly absorbed, then repeat, keeping the risotto at a steady, gentle simmer. Continue for 18 to 22 minutes, stirring often, until the rice is tender with a slight bite and the texture is loose and glossy.
5. Remove from the heat and stir in the remaining butter, the Parmesan, fine sea salt and black pepper. Rest for 2 minutes, then stir once more and serve straight away while it is soft and flowing.

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