Risotto bianco: basic recipe

Ingredients

• 500 ml of broth (poultry, any meat or mushroom will do)
• 1 tablespoon olive oil
• a piece of butter
• 1 large onion (preferably white sweet), peeled and finely chopped
• 2-4 cloves garlic, peeled and finely chopped
• 1/2 stalk green celery, finely chopped
• 200 g arborio rice (or other risotto rice: carnaroli, vialone nano)
• a glass of dry white vermouth or dry white wine
• 0.2 g saffron (2-3 stigmas)
• sea salt
• freshly ground black pepper
• another 70 g butter
• a handful of freshly grated Parmesan