1T olive oil
1T unsalted butter
3 small Bermuda onions with green stalks (or two small regular Spanish onions)
2 small ribs of celery
1 ½ cups Arborio rice
200ml of champagne or prosecco
1 litre of hot homemade chicken stock (or substitute vegetable)
½ cup fresh or frozen peas
½ cup freshly grated parmesan cheese
Salt to taste
Reduce the heat to medium-low and add the hot chicken stock one ladle at a time, stirring regularly so the risotto gradually becomes creamy. Allow each ladle of stock to be fully absorbed before adding the next one. After about 15-17 minutes, add the fresh or frozen peas.
A couple of minutes later, the rice should be fully cooked and creamy, but still ‘al dente’ in the centre. The only way to know when to stop the cooking is to taste a few grains. Once the desired doneness is reached, turn off the heat, add the freshly grated parmesan, and season to taste. If the risotto is too thick, add a teeny bit more of the hot stock to loosen it.
Serve at once.