Champagne Risotto

• 2 tablespoons butter
• 2 shallots, finely chopped
• 1 12 cups risotto rice
• 1 14 cups champagne
• 3 cups light vegetable stock
• 23 cup heavy cream
• 12 cup parmesan cheese, freshly grated
• 2 teaspoons chervil
• salt
• fresh ground pepper
• black truffle, shavings garnish

1. Melt butter in large heavy pan.
2. Add shallots.
3. Cook over low heat.
4. Stir occasionally for 2 to 3 minutes until softened.
5. Add rice and cook stirring constantly until grains are coated in butter.
6. Carefully pour 2/3 of the champagne so it does not bubble over and cook over high heat, stirring constantly until the champagne is absorbed.
7. Add stock a ladleful at a time, stir constantly and make sure that each addition has been completely absorbed before adding more.
8. It should gradually become creamy and velvety and the stock should all be absorbed.
9. When tender but with a bit of a bite, stir in the remaining champagne with the cream and cheese.
10. Adjust your seasonings.
11. Remove from heat, cover and let stand for a few minutes.
12. Stir in Chervil.
13. Garnish with truffle to enhance the flavor.
14. Time is estimated.

butter, shallots, risotto rice, champagne, light vegetable stock, heavy cream, parmesan cheese, chervil, salt, fresh ground pepper, black truffle

Taken from www.food.com/recipe/champagne-risotto-196126 (may not work)