Prepare the Risotto

1. Heat the oil in a medium-size heavy saucepan on medium-high heat for 1 minute. Add the onion and sauté until translucent, about 3 minutes. Add the mushrooms and cook for 3 minutes. Add the rice and stir and cook for a few minutes
2. Add the garlic and cook for 30 seconds. Turn the heat back up to medium-high and add the Champagne, stirring constantly with a wooden spoon, until the liquid is absorbed, 3 to 4 minutes
3. Add the vegetable broth, about 1/2 cup at a time, stirring constantly after each addition until the liquid is absorbed. Repeat this process until you have used all the broth. Cook for 20 minutes
4. Stir in the cheese, cream, and let it simmer 3 or 4 minutes. Add the lemon juice. The total cooking time should be 25 to 28 minutes. The consistency of the risotto should not be too thick—if necessary, add more vegetable broth and cream in equal proportion to achieve a looser texture. Serve immediately with the Broccoli Rabe (recipe follows)

Prepare Broccoli Rabe

1. Fill a large pot with water, and add 1 tablespoon salt to the water. Bring to a simmer. Add the broccoli rabe to the water and blanch for 4 minutes
2. Remove the broccoli rabe from the water and plunge it into ice water to stop the cooking process. Remove it from the ice water
3. Heat a small sauté pan over medium-high heat for 2 minutes. Add the olive oil. When the olive oil is sizzling, add the broccoli rabe and sauté for 3 to 4 minutes. Season with salt and pepper to taste