Prepare the broth: Pour the vegetable or chicken broth into a medium saucepan. Bring it to a gentle simmer over medium-low heat. Keep it warm throughout the cooking process. This is crucial for a creamy risotto, as adding cold broth will shock the rice and hinder even cooking.

Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 30g (2 tbsp) of the unsalted butter with 1 tbsp (15ml) of olive oil over medium heat. Add the finely chopped shallots and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. Be careful not to brown them. Add the minced garlic and cook for another minute until fragrant, stirring constantly.

Toast the rice: Add the Arborio rice to the pot with the shallots and garlic. Stir continuously for about 2-3 minutes, ensuring each grain is coated with the butter and oil mixture. The rice should become slightly translucent around the edges. This toasting step helps the rice absorb liquid more evenly and prevents it from becoming mushy.

Deglaze with champagne: Pour in the 250ml (1 cup) of dry champagne or Prosecco. Stir constantly, scraping any bits from the bottom of the pot, until the liquid has almost completely evaporated and the strong alcohol smell has dissipated. This should take about 2-3 minutes. The champagne adds a subtle acidity and festive flavor.

Begin adding broth: Add one ladleful (about 125ml or 0.5 cup) of the warm broth to the rice mixture. Stir gently and continuously until the liquid is almost fully absorbed by the rice. Maintain a medium-low heat so the risotto simmers gently, not boils vigorously.

Continue adding broth: Continue adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This gradual process, typically taking 18-25 minutes, is key to developing the creamy texture. The rice should remain al dente – tender but with a slight bite in the center.

Check for doneness: After about 18 minutes of adding broth, start tasting the rice. It should be creamy and tender, but still have a slight firmness (al dente) at the core. If you run out of broth and the rice is not yet cooked to your liking, you can add a little hot water.

Finish the risotto: Once the rice is cooked al dente and the risotto has a creamy, flowing consistency (it should not be stiff or dry), remove the pot from the heat. Stir in the remaining 30g (2 tbsp) of cold unsalted butter, the grated Parmesan cheese, chopped fresh parsley, chopped fresh chives, and optional lemon zest.

Season and serve: Stir vigorously to emulsify the butter and cheese, creating an even creamier texture. Taste and season with salt and freshly ground black pepper as needed. Serve immediately in warm bowls. Garnish with a little extra Parmesan and fresh herbs if desired.