300ml Chicken Stock
150g unsalted butter, softened
1 medium red onion, peeled and chopped
1 head celery, washed and finely chopped
300g risotto rice
750ml Amarone di Valpolicella wine
150g Parmesan, freshly grated a little double cream (optional)
sea salt and coarsely ground black pepper
Heat the Chicken Stock and check for seasoning. Melt two-thirds of the butter in a large heavy-bottomed pan and gently fry the onion and celery for about 20 minutes or until light brown. Add the rice and stir to coat with butter.
Increase the heat and gradually pour in 500ml of the wine, slowly letting the wine be absorbed by the rice. Then add the hot stock, ladle by ladle, stirring all the time and only adding more stock when the rice has absorbed the previous addition.
When all the stock has been absorbed and the rice is almost cooked, gradually add the remaining wine, stirring. The rice will have taken on the colour of the wine.
Add half the Parmesan and the remaining butter or a little cream and season, taking care not to overstir. Serve with the rest of the Parmesan and a drizzle of cream on top, if using.
Extracted from
River Cafe 30
£28 Ebury Press
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cookbookreview.blog 
and what happens with the celery?
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What ?
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Thanks for reading and for taking the time to comment. The celery is gently fried along with the onion at the start of the recipe. One head seems an awful lot for this recipe. I would use one stick if I were to cook this.
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