Gently fry your chopped Onion and Celery in a little Extra Virgin Olive Oil.  Add the Bay Leaf while frying

Meanwhile boil a kettle and make up your Stock.  Scrub your Beetroot and grate them into the stock, raw

When the Onions are soft but not browning (10 or 15 mins?) – add the crushed Garlic and stir over the heat for a few minutes (don’t let the garlic catch)

Then splosh in a glass or so of White Wine – or half a glass of Vermouth (is much stronger!).  Cook the alcohol off and when the strong smell goes, stir in the Rice

This is where you start the process of adding the hot Stock (and Beetroot) ladle by ladle.  Each time, stir constantly until the Stock has been absorbed into the Rice.  It is likely to take 20 to 25 mins of stirring and ladling – and 750ml of stock is just about right.  You may need more or less – but your final risotto should be soft and squashy, but with the rice just cooked.  You don’t want to over cook it – and you don’t want rice that is hard to the bite either.  You also don’t want it runny – but not standing up on its own either!

Rest the risotto for just a couple of moments before you serve it… stir in a massive handful of parsley or dill at the last minute

Serve with a Rocket & Red Onion Salad – with Orange segments too is good.  Garlicky toasted Breadcrumbs are delicious sprinkled over this…