The best onion for success in making this risotto is a white one; regarding the celery, you should take a stalk from the heart of the vegetable as this will be more delicate and tender!

Often, when you hear of Venetian risotto, you imagine that this is risotto with peas (the famous rice and peas), or perhaps you think it’s a seafood risotto. But that would be wrong: the one we give here is the original Venetian risotto, with celery and a little tomato.