Instructions: Slice 3 stems of the celery into thirds and add to the stock.

Bring to the boil then leave on a very gentle bubble to infuse until youre ready to cook.

The celery sticks are for flavour only; dont add them to the risotto with the stock.

Chop 4 more fat stems of celery. In a heavy saucepan melt the butter then gently cook the celery with the chopped shallots garlic and savory or thyme until the celery has softened. Add the rice and stir then over a gentle heat gradually add the flavoured stock a ladlefixl at a time stirring frequently to prevent the rice from sticking.

Allow each ladlefixl to be absorbed before adding the next one.

After about 20 minutes when the rice is almost cooked stir through the parmesan mascarpone and cashel blue.

Allow to stand for a few minutes before serving with chopped celery tufts on top.

Celery is a perfect flavour combination with cashel blue or any blue cheese.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.