Risotto

Warm 1 liter stock :low heat.

In a pan :heat 1tbsp oil & butter Shallots&celery : 5mins-translucent. Add 1cup rice: 1 min-coated Add 1/2 cup white wine : stire- fully absorbed

Add a ladle stock : stir constantly-absorbed. Repeat : 15-20minutes (low heat-simmerring) add choice & the last ladle stock remove from heat.

Stir in 2 tbsp butter & 1/4 cup parmesan cheese Cover & rest: 2- 5min Scatter over the parsely Serve.

choice: 1 wild mushrooms &garlic&thyme&&butter 2 pumpkin & rosmary or sage 3 Asparagus&peas&courgett&mint 4 Salmon & pea& thyme onion & leek & garlic