Celery risotto with gorgonzola

Slice the leaves of the celery and keep separate. Peel the stems with a peeler and cut into pieces.

Heat 25 g butter in a pan and fry the shallots for 2 min. Add the celery and cook for 2 min. Add the risotto rice and cook for 2 minutes until the grains are translucent. Add the wine and stir until it is absorbed by the rice. Add a dash of hot stock and stir until it is absorbed. Repeat until the rice is al dente. This takes 15-20 min.

Remove the pan from the heat and stir in the rest of the butter. Scoop the cheese through and season with salt and pepper. Divide the risotto over 4 plates and sprinkle with the celery leaves.