Champagne Risotto

Directions

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