Champagne Risotto

• 1/4 cup finely minced shallots
• 4 tablespoons ( 1/2 stick) unsalted butter
• 1 1/2 cups rice, preferably Arborio rice
• 1 1/4 cup brut (dry) champagne
• 3 to 5 cups chicken broth, simmering
• 1/4 cup half and half
• 1/2 cup freshly grated parmesan cheese, plus additional for the table

1. Saute the shallots in the butter in a 2-quart saucepan over medium heat until softened, about 5 minutes.
2. Add the rice and cook over medium heat until the rice is opaque and pearl-like, about 3 minutes.
3. Add 1 cup of champagne and stir until it is completely absorbed.
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. Continue adding broth 1/2 cup at a time until the rice is cooked but still al dente, or firm to the bite.
6. (All the broth may not be needed.)
7. Add the remaining 1/4 cup champagne and continue stirring until almost absorbed, about 2 minutes.
8. Remove from the heat, stir in the half-and-half and the 1/2 cup Parmesan, and serve immediately.
9. If desired, pass additional Parmesan at the table.

shallots, butter, rice, brut, chicken broth, freshly grated parmesan cheese

Taken from www.cookstr.com/recipes/champagne-risotto (may not work)