Method

Melt the butter in a heavy-bottomed pot or Dutch oven.  Stir in the onion and saute until translucent.  Do not brown.

Stir in the rice and the rice and stir, stir, stir until toasted and opaque, 3 to 4 minutes.  A wooden spoon works best as it creates friction which forces the rice to release the starch which makes it creamy. 

Add half the champagne, bring to the boil and simmer until it is almost absorbed, stirring. Add a third of the stock and simmer until is absorbed, stirring all the while. Repeat the process with the champagne and stock until the rice is just tender and creamy, about 18 to 20 minutes.

Warm the cream in a small saucepan. When the rice is cooked, stir in the cream and cheese and season with salt. Serve straight away.

Serves: 4

Contributor: pat ciesla

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