Goat’s cheese and sun-dried tomato risotto

Method

1. Heat the oil in a large, deep heavy-based frying pan or sauté pan and gently fry the onion and celery with a pinch of salt for about 10 minutes until softened. Meanwhile, heat the stock in a pan until simmering, then keep warm on a low heat.
2. Stir the rice into the onion and celery and cook for 1-2 minutes. Pour in the wine, bring up to a fast simmer and bubble until the wine has mostly evaporated. Start adding the stock, a ladleful at a time, stirring often, only adding more stock once the liquid has been absorbed. Keep adding stock until the rice is tender (you may not need it all; this should take around 20 minutes). Heat the grill to medium.
3. Stir the grated cheese, goat’s curd (or soft goat’s cheese), sun-dried tomatoes and rocket into the risotto. Taste and add salt and black pepper.
4. Brush the goat’s cheese discs with olive oil, put on a baking sheet and grill for 5 minutes until golden. Serve the risotto topped with the grilled cheese, scattered with the basil.