Champagne Risotto

• 1 quart Chicken stock
• 3 shallots, minced
• 1 clove garlic, minced
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1.5 cups Carnaroli or Arborio rice
• 1 cup Champagne or other sparkling wine
• .75 cups grated Parmesan
• 2 tablespoons heavy cream
• .25 teaspoons freshly ground pepper
• sea salt to taste
• shaved parmesan cheese (optional garnish)
• Splash white truffle oil (optional garnish)

1. Bring the broth to a simmer in a medium saucepan and keep warm over low heat.
2. Heat 2 Tbsp. butter and the olive oil in a separate medium saucepan over medium heat until the butter is melted.
3. Add the shallots and garlic and cook until softened, but not brown, about 5 minutes.
4. Stir in the rice and cook until it is well-coated with the oil/butter mixture and begins to turn translucent, about 1-2 minutes.
5. Add the champagne and simmer until all of the liquid is absorbed, about 3-5 minutes.
6. Add about 1 cup of the warm broth from to the rice and stir regularly until the liquid is absorbed, about 3-5 minutes. You'll know the liquid is absorbed when you run your spoon through the rice and liquid doesn't immediately fill the bottom of the pan. Repeat, adding broth 1 cup at a time, until the rice is al dente (cooked through but still firm), about 18-22 minutes. While you don't have to stir the rice the entire time, you shouldn't leave the rice unattended for more than a minute or two and do stir the rice frequently.
7. Combine the Parmesan, heavy cream, and pepper in a bowl.
8. When the risotto is done, remove the pan from the heat and stir in the cheese, cream, and pepper mixture long with the remaining 2 Tbsp. of butter. Add salt to taste. Garnish at will.

chicken, shallots, clove garlic, unsalted butter, olive oil, carnaroli, sparkling wine, heavy cream, freshly ground pepper, salt, parmesan cheese, white truffle oil

Taken from food52.com/recipes/2613-champagne-risotto (may not work)