300 grams of rice
1 liter chicken stock
100 grams of tomatoes peeled and chopped
20 g rocket
35 g butter
15 grams grated parmesan cheese
a glass of Champagne
salt and pepper.
Open the oysters and put them in a bowl with the broth filtrate, add tomatoes, arugula, cut into julienne strips and half a glass of Champagne.
Toast the rice with oil, moisten with Champagne left and let it evaporate.
Gradually add the hot broth, stirring constantly.
When the rice is still al dente remove the saucepan from heat and stir in butter and Parmesan. Add the oysters they had put in bowl with tomatoes and arugula with champagne and mix well.
If necessary, add salt and pepper and serve.