1 liter chicken stock (or vegetable as appropriate)
1 tablespoon olive oil
3 shallots, finely chopped (or 2 medium onions)
1 head celery, finely chopped (discard any tough outer sticks)
sea salt and black pepper
2 garlic cloves, finely chopped
400g risotto rice
100ml dry white vermouth or 100ml dry white wine
70g butter
100g freshly grated parmesan cheese