g butter and a little oil
g celeriac, finely chopped
Add the oil, butter and diced ingredients to the pan.
Stir and sweat the ingredients.
Add the rice
Mix the rice with the ingredients to stop it sticking to the pan.
Add the wine and stir. Stir until the rice absorbs all the fluid.
Pour in all the stock. Stir until the rice absorbs all the stock.
Spread the rice out where it will continue to absorb the liquid. Your risotto base is now ready!