Finely chop the Onion and Celery and gently fry to soften (not colour!) – 15 minutes or so should work with just a small pinch of salt and some Olive Oil
When they are soft, throw in the Bay Leaf and the glass of White Wine
Cook a little and then add the Rice, stirring until the alcohol has been absorbed a little
Keep stirring now – all the time – adding a ladle of hot Stock at a time. It should take 15 – 20 minutes to cook – and half way through you should add the large pinch of Saffron
You will likely use all the stock – and you may want more hot water at the end to get the right consistency – wet, but not runny; the rice should still have some bit but should taste cooked
Once you think it is done – take it off the heat and stir in the Parmesan and Parsley. Check for seasoning – it may need Salt depending on how salty the Stock is
Give the Risotto a moment or two to rest – and then serve immediately
A good Salad with this would work – or a Piedmont Pepper maybe? Lots of Black Pepper too…