Risotto Recipe with 2 variations

From Kate's Naked Chef book by Jamie Oliver
basic risotto, plus with goat cheese & prosciutto, or red wine based

about 5 C chicken broth
1 TBSP oilve oil
3 shallots or 3 med onions, finely chopped
2 cloves garlic, finely chopped
1/2 a head of celery, finely chopped
14 oz arborio rice
2 wine glasses dry white vermouth or white wine
salt and pepper
5 TBSP butter
4 oz freshly grated parmesan (this is worth doing, soo good) heat the stock. in separate pot saute onions, garlic, and celery on olive oil slowly for 4 min. when veggies are soft, add rice and turn up heat. The rice will begin to fry, so keep stirring it. Once the rice is slightly translucent, add wine and keep stirring. Once it has cooked into the rice, add a ladle of 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, waiting until it cooks in and becomes thick before you add more. "stirring and almost massaging the creamy starch from the rice" this will take about 15 minutes (yeah, right, it could take almost 30 depending on
what kind of rice you have and other factors, i have no idea what they are) keep adding stock and tasting the rice to see if its cooked, it should be slightly chewy. remove from heat and add butter and parmesan, stir gently. place a lid on the pan and let sit for 3 minutes.
-this is also really good with lemon juice, goat cheese, and prosciutto
-you can also add and subtract pretty much any vegetable and meat you want
-there's also a recipe for a red wine risotto where you use 3 glasses red wine instead of vermouth, 10 strips bacon, 2 heads radiccio, and a handful of rosemary, finely diced. you fry the bacon, then the radiccio and rosemary in bacon fat and add all of them to the risotto with the first ladle of stock.