In a heavy saucepan, heat the olive oil and saute the shallot until it
is transparent. Add the rice and lightly toast it for 2 minutes,
stirring constantly. Pour in 2 cups of the hot vegetable broth, and
cook for 12 minutes. Stir continuously, making sure to scrape the
bottom of the pan. Add more broth as necessary, keeping the risotto
slightly liquid, not allowing it to dry out. Gently stir in the
strawberries, chervil and Champagne, and cook for another minute.
Remove from the heat, and add the butter and cheese, letting it sit
for 1 minute. Stir thoroughly but carefully, trying not to break up
the strawberries. Serve immediately.
