Nutrition	%GDA	Range
Energy Kcal	476
Protein	28.47%
Other Carbohydrate	35.32%
Sugar	4.47%
Fat Saturated	41.59%
Fat Unsaturated	9.56%
Fiber	12.85%
Sodium	33.89%
Salt	35.61%

1. Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the finely chopped onions, garlic and celery, and fry gently for about 5 minutes until softened. 2. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate. 3. Once the wine has been absorbed by the rice, add first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. 4. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes. 5. Stir in roughly chopped Gruyere (or Appenzeller) and Taleggio. Remove the pan from the heat and season to taste, then beat in the butter and grated Parmesan. 6. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!