Ingredients: 400 g (14 ounces) arborio rice
1 tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, chopped
1/2 head celery, finely chopped
salt, pepper
1 l (2 pints) stock
100 ml (3 fl oz) white wine
70 g 2,5 ounces butter
85-100 g (3-3,5 oz)) grated parmesan cheese
Preparation:
Heat the olive oil in a pot, add onion, garlic and celery and slowly fry for about 3 minutes.
Add the rice, salt and pepper. Fry for 1 minute. Add wine and keep stirring.
When the wine has evaporated add
1 cup of the
hot stock.
Turn down the heat. Keep adding cups of stock, stirring and allowing liquid to be absorbed before adding the next. Carry on adding stock until the rice is
al dente.
Remove from the heat and fold in the butter and parmesan cheese. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes.
