A traditional Veneto dish.

Serves 6: 4 potatoes, 300 g Sant'Andrea or Ribe- or Carnaroli-type rice, meat stock, one celery stalk, one small onion, grated parmesan cheese, salt, freshly-ground pepper, Moletto Extra-virgin olive oil Integrale, knob of butter.
To prepare: Sauté the finely-diced onion in the olive oil. Add the diced celery and potatoes. Cook for a few minutes after having added a bit of meat stock, then add the rice. Cook the rice, gradually adding more stock as needed, until it is done. Salt to taste. The risotto should have a soft, creamy texture and before serving fold in a knob of butter and generous amount of parmesan cheese.
Recommended wine:
Pinot Grigio Doc Piave