Celery Leaf Risotto

Separate the leaves from the 2 bunches celery stalks with plenty of leaves attached. Finely chop the leaves to yield about 1 cup and set aside. Dice the celery stalks into small pieces.

In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp olive oil and 2 tablespoons of unsalted butter over medium heat.

Add the 1 finely diced yellow onion and diced celery stalks, and sauté for 4-5 minutes until softened but not browned.

Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant.

Add the 1 1/2 cups Arborio rice and stir to coat with the oil and butter, toasting lightly for 1-2 minutes until the edges become translucent.

Pour in the 1/2 cup dry white wine and cook, stirring constantly, until most of the liquid is absorbed.

Begin adding the 6 cups warmed vegetable broth one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle.

Continue this process for about 18-20 minutes, until the rice is creamy and tender but still has a slight bite (al dente).

When the rice is nearly done, stir in 3/4 of the chopped celery leaves, reserving the rest for garnish.

Remove from heat and stir in the remaining 2 tablespoons of 4 tbsp unsalted butter, the 1/2 cup grated Parmesan cheese, and 1 tsp lemon zest. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste.

Let the risotto rest for 2 minutes, then serve immediately, garnished with the remaining celery leaves and additional Parmesan cheese if desired.