Risotto Bianco

Ingredients: 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate);
2 tbsp olive oil;
a knob of butter;
1 large onion, peeled and finely chopped;
2 cloves garlic, finely chopped;
1/2 head celery, trimmed and finely chopped;
400g/14oz arborio rice;
Sea salt and freshly ground black pepper;
2 wine glasses dry white vermouth (dry Martini or Noilly Prat) or dry white wine;
70g/2 1/2 ounces butter;
115g/4oz freshly grated Parmesan;


Stage 1. Heat stock. Put the olive oil and butter into a separate pan, add the onion, garlic and celery and cook very slowly for about 15 minutes without coloring. When the vegetables have softened, add the rice and turn up the heat.
Stage 2. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring -- it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massagine the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it's cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning.
Stage 4. Remove from the heat and add the butter and Parmesan. Stir well. Place lid on pan and allow it to sit for 2 minutes. This is the most important part of making the perfect risotto as this is when it becomes amazingly creamy and oozy like it should be. Eat as soon as possible, while the risotto retains its beautiful texture. Recipe is Copyright © 2003-2006 Jamie Oliver