Curry Risotto

Preparation:

Preparation: Peel, wash and remove the filaments from the celery ribs, then cut them into slices about 3 mm thick and set them aside temporarily. Finely chop the peeled onion. Put the butter in a saucepan and melt it over medium heat, then add the onion. Let it stew for about a minute, stirring frequently, then add the slices of celery. Continue cooking for another 2 minutes, then add the rice, mix and, after a minute, start dousing it with the boiling broth, adding it gradually by ladles. After 10 minutes of cooking, add a pinch of salt and a level teaspoon of curry. Bring the rice to cooking, gradually adding more broth and adding the cream at the end, to make the rice more creamy. The presence of the curry excludes the addition of cheese.