Creamy champagne risotto

Ingredients:

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

Preparation:

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.