A Simple Risotto

To make the stock, put all the ingredients in a stockpot with 4 litres (135 fl oz/16 cups) of water and bring to the boil. Simmer for 2 hours, then strain, discarding the solids, and set aside

In a large frying pan over a low heat, sauté the oil, butter and garlic. Allow the garlic to infuse the oil. Once the pan starts to heat up add the onion, stirring regularly. Once the onions have gone translucent, add the celery and stir. Once these have combined and softened, raise the heat to medium and add the rice and stir, ensuring all the rice is coated by oil before adding any liquid. Add the white wine and stir, allowing it to be almost completely absorbed. Add a ladle-full of stock, constantly stirring. It’s important to avoid any rice sticking to the bottom of the skillet. Make sure the stock is absorbed before adding the next ladle.

After about 30 minutes of adding stock and allowing it to absorb, taste to check the consistency of the rice. If it is still slightly undercooked, add more stock; if it is almost ready, add in pecorino and parmesan and stir through. At the last moment add one more small ladle of stock and the lemon zest and stir through. Season to taste, then on warmed plates let the risotto just spread itself out as you ladle it on, and garnish with more of the grated cheese and the dill.