Champagne Risotto

I finally figured out what to do with that leftover champagne taking space in my fridge from last New Years Eve. CHAMPAGNE RISOTTO What else?

EASY Champagne Risotto

3 TABLESPOONS OLIVE OIL
2 SMALL FRENCH SHALLOTS, finely chopped
1 lb of ARBORIO RICE
21 fl oz of CHAMPAGNE
4 cups of hot water
2 oz of PARMESAN CHEESE, grated, plus extra, for serving
3 oz of SCARMOZA CHEESE, grated
1.5 oz of Butter


Heat oil in a large heavy-based saucepan with high sides. Sauté the shallots for
5 minutes until they are softened and slightly golden. Add the rice and cook, stirring, for 30 seconds (or so, until it is well coated with the oil)
Add 10.5 fl oz. of the Champagne and stir until absorbed.
Add one ladleful of hot water stirring continuously to prevent the risotto sticking. Continue this way; making sure the water is absorbed before the next ladleful is added.
After 20 minutes you should have added about 4 cups of water.
When the rice has absorbed all the water, add the remaining Champagne. Stir well and then stir in the cheeses and butter. Add salt and pepper to taste and serve immediately with freshly ground black pepper and extra grated parmesan.