Place a large pot over high heat.

Add olive oil. Heat until oil is hot and shimmering.

Add onions. Sauté for 2 to 3 minutes until tender and translucent, but not browned.

Add rice. Cook, stirring, for 3 to 5 minutes until rice is hot to the touch.

Add champagne. Cook, stirring about 2 minutes until the liquid is 90 percent gone.

Add warmed broth. Lower heat to medium high. Continue cooking, stirring frequently, until liquid has reduced almost entirely.

Remove from heat.

Taste. Add salt and pepper, to taste. Not too much, there will be a time to salt and pepper the finished dish. (If preparing in advance, allow risotto to cool for 5 to 10 minutes before storing in refrigerator. Store, covered, in the refrigerator, until ready to use.)