• up to 1 litre vegetable, chicken or fish stock (you may not need it all)
• knob of

Heat the stock in a saucepan. Heat the butter and/or oil in a heavy-based wide pan then add the onion and celery and fry on a low-medium heat for at least 10 minutes, until soft, stirring frequently. Add the garlic and fry for a further couple of minutes.

Add the rice and continue cooking and stirring for a couple of minutes to toast it. Stir in the wine and let the rice absorb it all,