Heat oil to medium then add the finely chopped onion, celery, garlic and salt.

Cook on low to medium heat until collapses, about 15 minutes. Stir frequently to avoid burning or coloring.

Add rice, turn the heat up then stir-fry the rice until it looks slightly glassy / translucent, about 1 minute.

Pour in the vermouth or dry wine and keep stirring until the liquid is reduced to about one third of its original volume. If this step is skipped just use more stock or water.`

Start adding the stock or water in one ladle at a time while stirring constantly. Once one spoonful of stock seem to be gone, add the next one.

Keep on doing it until there is no more stock left. Try the rice. If it feels like chewing on sand or nuts, it's not ready yet. Keep on cooking and stirring while ladling additional amount of water to the risotto.

Once we have cooked the rice but there is still a bit of resistance to it, take it off heat and mix in the Parmesan. An additional spoonful of butter seems like a welcome addition for those who don't count calories.

The risotto should be pretty sticky at this point but not quite ready.

Cover the risotto then let it sit for a couple of minutes to allow the residual heat, finish the cooking and some of the liquid absorbed by the rice. Serve it hot.