ROUND EIGHT: Green and White Risotto

I enjoy naming my recipes by the colors in them. :) Anyway, since Jamie is still in India and I actually had time to cook and wanted an excuse to use my new fancy camera, I decided to start a new round. As usual, I took a general idea and went with it, almost entirely without measuring. :)

Ingredients (or some approximation thereof):
3 Tbsp olive oil
1-2 tsp sesame oil
1 tsp salt
2 small or 1 large clove(s) garlic, minced
1/2 medium sweet onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1 cup rice (I did measure this!)
2 glasses of water with about 1 tablespoon (or less) of soy sauce mixed in each
white wine (I used Savignon Blanc, no idea how much though - I just poured it in until I stopped)
4-5 white bella mushrooms, sliced
handful fresh parsley, chopped
1 sheet nori seaweed, roasted and chopped (just to add something healthy)
sage to taste
coriander to taste
nutmeg to taste
pepper to taste

Directions:
Heat oils and salt in wok or heavy-bottomed pan, add garlic and onions and saute until onions soften. Add peppers and celery. Sample the wine.
As peppers begin to soften, add rice and toss to coat the rice with the oil. Saute and allow the rice to begin to absorb the oil, stirring frequently. Better double-check that wine; sample again just to be sure it's good.
Add 1/2 glass water/soy sauce mixture and stir. Add the rest of the glass after about a minute or so and continue simmering, stirring frequently. Add wine, mushrooms, half of the chopped parsley, and seasonings.
The rice will need to cook another 15-20 min, so add water/soy sauce as needed throughout this cooking time and stir every couple of minutes. Go ahead, have another glass, you've got time.
Shortly before serving, stir in the nori and remaining parsley.

Serve with remaining white wine (if any).