Italian ~ Creamy Champagne Risotto

2 Tablespoon unsalted butter
1 small onion, finely chopped
2 cups arborio rice
1/2 bottle champagne
3 cups hot beef or chicken stocks
1/2 cup double cream
5 Tablespoon freshly grated parmesan cheese
salt

Melt the butter in a flameproof casserole. Add the onion and fry for 2
minutes. Stir in the rice and cook for 1 minute. Add half the champagne,
bring to the boil and simmer until is absorbed. Add a third of the stock and
simmer until is absorbed. Repeat the process with the champagne and stock
until the rice is just tender and creamy (about 15/20 minutes). Warm the
cream in a small saucepan. When the rice is cooked, stir in the cream and
cheese and season with salt. Serve straight away.