For the risotto:
Peel the shallots and celery and finely dice. Crush 4 garlic cloves and puree with a pinch of salt.
Grate the parmesan and dice the butter.
To cook the risotto:
Heat a wide bottomed pan and add a knob of butter. Sweat the celery and shallot with some salt
until completely soft. Add a splash of water to the pan to stop the vegetables from colouring. They need to remain white.
When the shallots and celery are cooked add the garlic and cook for another minute. Add the rice to the pan and cook for a couple of minutes whilst stirring constantly. Add the wine to the pan and reduce by half. Next start adding ladlefuls of the hot stock to the risotto whilst continually stirring. Once the stock is absorbed by the rice you can add more stock.
Continue until the rice is almost cooked and then remove from the heat. Allow the risotto to rest for a few minutes and then stir in the butter vigorously.
Finish the risotto with the grated parmesan and then check the seasoning.
For the pepperonata:
Finley slice the peppers and onions and sweat until soft in a wide bottomed pan in the olive oil. Add the sugar and when dissolved add the vinegar. Cook until the mixture is thick and sticky. Season with Maldon sea salt and keep warm.
Pick the parsley, chop it and also chop the sage.
Place the risotto into a bowl, top with the pepperonata and herbs, then finish with the shaved parmesan.
«Add some fresh chillis to the pepperonata for some added spice.»