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Celery is the perfect vegetable for making a risotto: it's got loads of flavour and you can put it in from the beginning and it will be cooked perfectly by the time the rice is ready. You can add more celery if you wish depending on the size of the stems.
60ml olive or rapeseed oil
6-8 sticks of celery, peeled if stringy and cut into ½cm dice
150g carnaroli rice
1ltr hot vegetable stock
60g butter
½tbsp tarragon, finely chopped
A few leaves of celery, chopped
60g freshly grated parmesan
Gently cook the diced celery for a few minutes in the olive oil, until soft. Add the rice and stir it well with a wooden spoon.
Gradually add the hot stock a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding the next.
When the rice is almost cooked, add the tarragon, celery leaves and parmesan; continue to cook until the rice is soft and plump (the risotto should be quite moist). Stir in the butter and serve.
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