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OK, you have the risotto close, but not traditionally right...
1) You should use onion *and* celery to form the base.
2) You put the rice in to the onion and celery, let it soak up the juices for 2/3 mins, THEN you put in a glass of white wine, let that absorb, then carry on with the stock. Fresh home made stock is obviously better
3) NEVER put the Parmesan in until the VERY last minute. Makes the dish go all claggy otherwise
4) If you want to make mushroom risotto, use porcini mushrooms as well as fresh. Gives it a much meatier dish.
If you care.
:D
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