Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.

The rice will now begin to fry so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch from the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice – is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully.

Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 – 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.