Risotto

Ingredients

• 1 celery stalk (preferably from the heart, cut in half crosswise
• 1 medium carrot, cut in half crosswise
• 1/2 small onion, peeled
• 1 garlic clove, smashed and peeled
• 1 sprig flat-leaf parsley
• 7 cups water, or half water and half Basic Chicken Stock
• 3 tablespoons extra-virgin olive oil
• 1/2 small onion, cut into fine dice (about 1/3 cup)
• 1 cup medium-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
• 1/3 cup dry white wine, such as Sauvignon Blanc
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmigiano-Reggiano cheese
• Coarse salt and freshly ground pepper
• Chopped flat-leaf parsley
• 1 celery stalk preferably from the heart cut in half crosswise
• 3 tablespoons extra virgin olive oil
• 1/3 cup dry white wine such as Sauvignon Blanc

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