Risotto with oysters

With a long-bladed knife and very sturdy, which cuts from both sides, open the oysters.

During this state over a pan to collect the water that they have inside.

Throw the valve flat and with a cloth clean the edge of the platform containing the clam to remove any slivers of nuts.

Keep the 8 valve and remove the oyster.

Put these into the pot where you collected their water.

Gently fry the chopped onion in a saucepan with half of the butter, add the rice, let it toast, pour the champagne and continue to fry until it is completely evaporated.

Sprinkle with freshly ground white pepper.

Add a ladle of hot broth first and stirring add other ladles of broth, waiting for the rice to absorb the previous one, and continue until the end of the cooking time.

Over the past 5 minutes together as the oysters with their water.

Only when cooked risotto mix the remaining butter cut into small pieces.

Date a beautiful covered plowed and let it stand for a few minutes.

Pour into warm serving dish forming a pyramid and get over the oysters in the shell.

Must be served with champagne.