Rice and Celery

Thoroughly clean the celery head, removing any unusable parts, then dice it into evenly sized pieces. A uniform size promotes even cooking and allows the celery to blend well with the sauce without falling apart too quickly.

Thinly slice the onion and finely chop the carrot. Prepare the herbs for the soffritto, reducing them enough to distribute evenly throughout the skillet and to accompany the celery without creating predominant pieces.

Heat in one skillet the oil and butter, then add the onion, carrot and celery. Salt And gently sauté over medium heat, stirring regularly, until the vegetables are well cooked and the base appears soft and fragrant, without letting it darken excessively.

While cooking the soffritto, moisten it with white wine and let the alcohol evaporate. Continue for about thirty minutes in total, until you obtain a mixture tender and well-combined, with the liquid almost completely absorbed and a distinct aroma of cooked vegetables.

Transfer the mixture of celery and herbs in a pot, then add the boiling broth. Bring the liquid back to a boil: it should be boiling evenly before adding the rice, so that cooking can begin immediately and proceed evenly.

Once the broth returns to a boil, add the Vialone rice and stir. Let it cook, maintaining a steady boil; when the liquid is absorbed, add more boiling broth in small amounts, continuing until the desired consistency is achieved.

Continue gradually adding broth until you reach the desired final result: limit the liquid for almost dry rice or add a little more. tablespoon Plus, for a medium-textured, smooth, and wavy soup. Season with salt and pepper to taste.