2 c. Italian rice
2 1/2 oz. butter
1 med. onion
375 ml champagne, spumante specco (dry), brut. Do not use natural.
1 1/2 qt. chicken broth
1 c. heavy cream
1/2 c. grated Parmesan cheese
Pepper

Place the cream and the cheese in a bowl, mix well and set aside. Boil the chicken broth. In a separate pot, cook the onions and the butter for approximately 20 minutes over a medium flame. Then add the rice. Beginning with the broth, alternately add broth and champagne to the rice to cook. The first time broth is added, cover pot. Stir frequently.

Observe the rice as it cooks. When the rice appears dry, add additional broth and champagne. Do not use more than the 350 ml of champagne. Towards the end of the cooking, reduce fluids. You do not want a soupy mixture. Total cooking time should be approximately 20 minutes.

When the rice is cooked, add the cream and cheese mixture, turn flame off and allow the rice to absorb the mixture. Serve.