Champagne Risotto for Two

.

1 small stick celery

2 leeks

5 tbsps. butter

1 tsp. olive oil

1�cups champagne

3 cups chicken stock

� lb. arborio rice

� cup grated parmesan

Ground white pepper

.

Chop celery and white part of lleek very finely. Melt 3 tbsps. of the butter with the oil in a wide saucepan and cook gently until softened. In another saucepan, pour 1 cup of champagne and, stirring all the time, cook until absorbed.

Turn down the heat slightly, but not too low, and adding ladles of champagne stock. Let one ladleful be absorbed before adding the next, stirring all the while.

Once the rice is cooked - 18-20 mins should do it - stop, even if you've got some stock left over. Equally, if the rice has absorbed all the stok and needs further cooking - both can happen - add a little more, or if it's just a very little more you need, boiling ater will do. Off heat, beat in remaining butter and paresan. Season with pepper.

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