Risotto with Champagne

Directions

1In a kettle cook the onion in half the butter over moderate heat, stirring, for five minutes.

2Add the rice and cook the mixture over moderately high heat, stirring for 2 minutes or until the rice is coated with the butter.

3Add the Champagne and cook the mixture at a vigorous simmer, stirring, for 2 or 3 minutes, or until the Champagne is absorbed.

4Add 1 cup of the simmering stock and simmer the mixture, stirring, for 2 or 3 minutes, or until the stock is absorbed.

5Continue to add stock, 1 cup at a time, in the same manner, simmering and stirring the mixture until the rice is just al dente.

6Stir in the remaining butter and salt and pepper, remove the kettle from the heat and stir in the Parmesan.