2 tablespoons |
extra-virgin olive oil and sumac, plus extra to serve |
50g |
butter |
1 |
white onion, finely chopped |
1 |
celery stalk, finely chopped |
|
fine salt |
|
freshly ground black pepper |
300g |
carnaroli or other risotto rice |
100ml |
white wine |
700-750ml |
hot chicken, ham or vegetable stock, or hot water |
500g |
see method for ingredients |
50g |
parmesan, finely grated |
125g |
ball of buffalo mozzarella, drained and roughly torn |
a few small |
basil leaves, to garnish |