Risotto Bianco

• 2 pints chicken stock
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 head celery, finely chopped
• 2 cups risotto rice
• 2 cups dry white wine or 2 cups vermouth
• sea salt
• black pepper, freshly ground
• 5 tablespoons butter
• 4 ounces parmesan cheese, finely grated

1. Heat the stock.
2. Put the olive oil snd 2 TBS butter into a separate pan, add the onion, garlic, and celery and cook very slowly for about 15 minutes without coloring.
3. When the vegetables have softened, add the rice and turn up the heat.
4. The rice will now begin to lightly fry, so keep stirring it.
5. After a minute it will look slightly translucent.
6. Add the wine and keep stirring.
7. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.
8. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside.
9. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. About 15 minutes.
10. Taste the rice to check if it's cooked aoccasionally.
11. Continue this process until the rice is cooked the way you like it, soft and creamy, yet with a very slight bite.
12. Remove from the heat and add the remaining butter, and Parmesan.
13. Stir well and place a top on the pot and allow to sit for 2 minutes.
14. Eat soon.

chicken, olive oil, butter, onion, garlic, celery, risotto rice, white wine, salt, black pepper, butter, parmesan cheese

Taken from www.food.com/recipe/risotto-bianco-310695 (may not work)