Celery Risotto

1. Peel the onion and slice it in a veil
2. Clean the celery and cut it into very small pieces
3. In a saucepan melt a knob of butter in a few tablespoons of extra virgin olive oil and, when they are hot, put the onion and the celery to brown.
4. Stir, let it fry, add the ladle of hot broth and let it stew
5. When the cooking liquid has dried, add the rice, toast and when the grains are almost transparent, add the wine
6. Allow to evaporate and continue cooking by adding the broth with ladles
7. Add a knob of butter and plenty of cheese, add salt, season with chopped rosemary, grated lemon zest and freshly ground pepper
8. Let it rest in a covered container away from the heat for a few moments and serve at the table

by Della Tecnica e dell’Arte di fare il Risotto – Edizioni del Baldo Agosto 2013 – Verona