I had a little of celery left in the refrigerator and was trying to figure out what is it that I can make. What popped in my mind was Risotto Bianco!

The Ingredients

500 ml Vegetable stock

Olive oil

1/2 a small Red Onion, peeled and finely chopped

1 stick of Celery, trimmed and finely chopped

150 g Risotto rice

salt and pepper

1/4 cup white wine

a small knob of butter

1/2 cup grated Parmesan Cheese

First, heat the vegetable stock on low heat. In a different high-sided pot, heat a good lug of olive oil enough to sautee the chopped onion and celery. Cook gently for approximately 10 minutes till nicely soften but not colored. Turn the heat up to medium and add the rice with a pinch of salt. Stir for 2 minutes to coat the rice well with all the flavor in the pot.  Then, add the wine and stir till all of it absorbed.

Now, add a ladleful of stock at a time, stir and wait till everything has been fully absorbed before adding another one. Cook until you have used up all the stock or the rice is al dente for approximately 15 to 20 minutes. Be sure to keep stirring the whole time during this process. The rice should be soft and pleasant to eat but not mushy. Remove from heat. Stir in butter, parmesan cheese and season with salt and pepper to taste. Cover the pot with its lid and let it sit for 2 minutes before devouring it.

By this time, you should have a really yummilicious and creamy pot of absolute comfort food good for 2!