Risotto

with purple sprouting, wild garlic leaves and taleggio

enough for four people

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2 sticks celery – finely chopped
1 clove garlic – finely chopped
glug of olive oil
200g – 250g arborio rice
about a litre of stock
bunch of purple sprouting – woody bits removed
large handful of wild garlic leaves – roughly chopped
180g taleggio – roughly chopped
large knob of butter

Bring a pan of water to the boil and cook purple sprouting for about 5 minutes then drain and leave to one side
Take two saucepans. Put stock in one and bring to boil. in the other pan heat the olive oil then add the celery and garlic and cook till soft. Add rice and turn the heat up. Stir to coat with oil then add a ladle of stock.
Keep stirring until stock absorbed then add another ladle full. Repeat this until the rice is al dente then add one more ladle of stock and the purple sprouting and garlic leaves. Stir for a couple of minutes then add the cheese and butter stir again and cover.
Leave for 5-10 minutes till it goes nice a creamy and season to taste.

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