Cook the onion & garlic in butter then add washed rice & mix well. Add half the court bouillon & wine then bring to a simmer. Add remaining liquid gradually until all is used & rice is cooked. The rice can then be finished by adding either fresh herbs, parmesan or chopped ham.

Squeeze a little lemon juice over the oysters & cracked pepper. Place under an overhead grill for approximately 1 minute, then splash with vinegar & place upon risotto.