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1 stick celery, minced
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1 leek, white part only, minced
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2 1/2 oz. butter
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1 tsp olive oil
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375 ml champagne
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750 ml chicken stock
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250 g Arborio rice
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10 g parmesan
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Ground white pepper
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Heat the stock and half the champagne in a saucepan on the stove.
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Melt 2 oz of the butter in a dutch oven with the oil.
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Add the celery and the leek and cook 5 minutes. Add the rice and cook stirring 3 minutes. Pour in the other half of the champagne and cook until absorbed.
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Add the stock a ladle at a time, stirring until absorbed. Cook for about 20 minutes. Remove from the heat. Add the remaining butter, and the parmesan. Season with the white pepper.