Ingredients

• approx 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate)
• 1 knob of butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ a head of celery, finely chopped
• 400g/14oz risotto rice
• 2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
• sea salt and freshly ground black pepper
• 70g/2½oz butter
• 115g/4oz freshly grated Parmesan cheese

Description

This Is A Great Recipe For Making Risotto. You Want It To Be Smooth, Creamy And Oozy, Not Thick And Stodgy.stage 1Heat The Stock. In A Separate Pan, Heat The Olive Oil And Butter, Add The Onions, Garlic And Celery, And Fry Very Slowly For About 15 Minutes

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