Chorizo & Celery Rissotto

1. Melt the spoonful of Clover in a large bottomed pan
2. Once fully melted, add the chopped onion and garlic.
3. Fry till soft.
4. Add 1/4 of the chorizo sausage (sliced) and allow to cook (the chorizo juices should start to mix with the garlic & onion)
5. Add the risotto rice
6. Fry until the rice becomes see through / coated in the juice
7. Add the stock gently. Pour in bit by bit - i like to cover the rice then as the stock is evaporated add a bit more
8. Stir the mixture to prevent it sticking to the pan
9. Add in 1/2 of the chorizo
10. Add in the celery, chopped into slices
11. once the rice is tender and the stock evapourated add the remaining 1/4 of the chorizo.
12. once all fully cooked, remove from the heat and add some grated cheese, stirring throughout. Cover the pot and leave to stand for 5 minutes.
13. Season with pepper and grated cheese