Risotto

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
509
FAT
100%
CHOL
13%
SOD
17%

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Ingredients for 4 servings

1 celery stalk (preferably from the heart, cut in half crosswise

1 medium carrot, cut in half crosswise

1/2 small onion, peeled

1 garlic clove, smashed and peeled

1 sprig flat-leaf parsley

7 cups water, or half water and half Basic Chicken Stock

3 tablespoons extra-virgin olive oil

1/2 small onion, cut into fine dice (about 1/3 cup)

1 cup medium-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano

1/3 cup dry white wine, such as Sauvignon Blanc

2 tablespoons unsalted butter

1/2 cup grated Parmigiano-Reggiano cheese

Coarse salt and freshly ground pepper

Chopped flat-leaf parsley

1 celery stalk preferably from the heart cut in half crosswise

3 tablespoons extra virgin olive oil

1/3 cup dry white wine such as Sauvignon Blanc

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