Let's make together the risotto with champagne: In a saucepan melt the butter with the oil, add the onion and brown it on a very low flame. Now add the rice and let it toast for a few minutes. It's time to add the champagne, little by little... until the bottle is over and the rice is cooked. If the champagne is not enough, use the vegetable broth to finish cooking. The rice is cooked "al dente", after half of the cooking time I added salt and now we can cream it with the parmesan cheese. Stir and let it rest for a few minutes. As you can see this refined first course is easy and quick to prepare. Now just serve it to your guests and... buon appetito!