Risotto bianco (white risotto)

INGREDIENTS

• 1.1 litres (2 pints) organic stock (chicken, fish or vegetable, as appropriate)
• 2 tablespoons olive oil
• 1 knob of butter
• 1 large onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 4 or 5 sticks of celery, trimmed and finely chopped
• 400 g risotto rice
• 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
• sea salt
• freshly ground black pepper
• 70 g butter
• 115 g freshly grated Parmesan cheese