Method

• 1.
  Place 1 tablespoon of the butter and the oil in a frying pan over medium heat. Add the onion and cook, stirring for 1-2 minutes until softened.
• 2.
  Place the chicken stock in a saucepan over very low heat.
• 3.
  Add the rice to the frying pan and stir to coat in the mixture. Add the stock, 1/2 cup at a time, stirring slowly until all the stock has been absorbed, then add the Champagne, 1/2 cup at a time, stirring until it is cooked. Add remaining butter and parmesan, cover and set aside for 5 minutes. Serve in small bowls or cups with a glass of Champagne.