sorry girls, will explain some day. It is really good. I used fresh jarred oysters and it was was just actually only a little bit too much for a dinner for me.
But, it would be so cool on the shells.

The oysters were pretty big (I prefer small ones), I cut them in
half, except for one, which I dusted with some panko and did a quick
saute in butter. Used this dude as a garnish with some of the
chopped tomato.
I used a sauv blanc instead of champagne and water cress in place of
arugula.
Enjoy,
Nan

From Heinz Beck, perhaps the greatest chef in Rome:


Risotto with Oysters and Champagne

7 oz Carnaroli or Arborio rice

3 ¼ cups chicken broth

Scant ½ cup champagne

1 oz butter

20 oysters

1 plum tomato, peeled, seeded & diced

10 small arugula leaves, chifanaded

Salt


Shuck the oysters, retaining the top shells. Transfer the oysters
and their liquid to a non-reactive bowl.


Heat ¾ oz of the butter in a pan big enough to accommodate the
risotto. Add the rice, stirring to thoroughly coat all of the grains
and allow them to toast. Introduce 1/3 cup of the champagne, allow
it to evaporate and then begin adding the boiling chicken broth a
ladle at a time. As soon as the rice has absorbed the liquid, add
more broth, stirring continuously.


Repeat the process until the rice is cooked but still al dente. Add
the remaining butter, arugula, diced tomato, oysters, and remaining
champagne. Complete cooking, about 2 minutes, salting if necessary.


Divide the mixture evenly in the oyster shells and serve hot.


Serves 4 as a first course.


From Heinz Beck, Heinz Beck, Bibliotheca Culinaria, 2002.

Wonder why Nan deleted this?
It sounded yummy. Oysters are just not in my budget lol.

Nan was just pulling a little Trick OR Treat joke on us hee-hee:D GOOD ONE NAN!!!!

She really typed the recipe in invisible ink!!!!!!

Jeesh Cathy, you are on to me Halloween Hugs to both of you!!!!!!! I am off in a bit to judge costumes at the Moose Lodge. I haven't
been out on Halloween for years.
Nan

Nan,

I love various risottos, but I confess- I don't care for oysters. Though, I wish I did- 'cause those who like them seem to REALLY love them! Should I still try this? I'm just a wee bit antsy about it... k.