A basic risotto recipe

INGREDIENTS

• 1.1 litres organic stock, chicken, fish or vegetable as appropriate
• 1 small knob of butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ head celery, finely chopped
• 400 g risotto rice
• 2 wineglasses dry white vermouth or dry white wine
• sea salt
• freshly ground black pepper
• 1 knob of butter
• 90 g Parmesan cheese, freshly grated