Risotto With Oysters

Preparation:

Preparation: With the special small knife with a long and very strong blade, which cuts on both sides, open the oysters. During this operation, stand over a saucepan in order to collect the water they have inside. Throw away the flat valve and clean the edge of the valve containing the mollusc with a cloth to remove any shell flakes. Keep 8 with the shell and remove the oyster from the others. Put these in the saucepan where you collected their water. Gently brown the chopped onion in a saucepan with half the butter, add the rice, toast it for a moment, pour in the champagne and continue to brown until everything has evaporated. Sprinkle with freshly ground white pepper. Add a first ladle of boiling broth and, stirring constantly, add more ladles of broth, waiting for the risotto to absorb the previous one, and continue until the end of cooking. In the last 5 minutes gradually add the oysters with their water. Only when cooked, mix the remaining butter cut into small pieces into the risotto. Give it a good stir and let it rest covered for a few minutes. Pour it into the hot serving dish forming a pyramid and place the oysters in their shells on top. It must be served with champagne.