Finely dice the onion, garlic and celery and lightly fry in oil, do not allow to colour.
Once translucent add, your rice and stir through. Add the wine and allow to simmer, be sure to keep stirring. Once the wine is absorbed, add small amounts of stock a bit at a time and keep stirring. When liquid is absorbed, continue to add a little more until the rice is soft with a slight bite (al dente).
Mix in cheese and save a little bit to top the risotto when plated. Finish with black pepper. PS. You could use any meat or veg to this basic recipe to take it to new levels. Try fresh green veg in the summer, and pre roasted root vegetables in winter.
A small pan will do the job for the risotto and you could keep your stock hot in a flask.