Three cheese risotto

INGREDIENTS

• 1 litre organic chicken stock, hot
• 1 tablespoon olive oil
• 2 medium onions, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 3 sticks celery, trimmed and finely chopped
• 400 g risotto rice
• 2 glasses dry white wine
• sea salt
• freshly ground black pepper
• 75 g Appenzeller or Gruyere cheese, roughly chopped
• 75 g Taleggio cheese, roughly chopped
• 1 knob butter
• 40 g Parmesan cheese, freshly grated