* 130g Parmesan cheese, cut into 4 or 5 pieces
* 2 medium Onions, quartered
* Garlic to taste, peeled
* ½ head of Celery, each stick cut into 4
* 60ml Olive oil
* 400g Arborio rice
* 250ml Dry white wine
* 900ml hot Vegetable stock
* 70g Butter
* Seasoning

===Method===
* Grate the Parmesan by dropping it onto the running blades at '''Speed 8'''.
* Tip out and reserve.
* Add the onions, Garlic and celery and process for a few seconds at '''Speed 4½''' until they are finely chopped.
* Scrape down the sides with the spatula, add the olive oil and sauté for '''20-25 minutes/Temp. Varoma/Speed 1/Reverse Blade Direction/Measuring Cup OFF '''.
* Add the rice and cook for '''3 minutes/Temp. Varoma/Speed 1/Reverse Blade Direction/Measuring Cup OFF'''.
* Pour in the wine and cook for '''2 minutes'''.
* Add the stock and cook for '''15-17 minutes/100°/Speed Spoon/Reverse Blade Direction/Measuring Cup ON'''.
* Add more water during the last few minutes of cooking time if it looks dry and taste to make sure it is 'al dente'.
* If it looks too wet, cook with '''Measuring Cup OFF''' for the last few minutes.
* Empty into a serving bowl
* Add the Parmesan, butter and seasoning and stir with the spatula.
* Serve immediately

______________________________