Heat your glug of oil and knob of butter in your pan
Chuck in the onion and celery and fry until tender
Chuck in your rice and make sure you cover it in all the good juices
Pour in white wine and simmer until it is reduced
Pour Stock in gradually. I use a ladle and wait until each ladle has been fully absorbed by the rice.
Cook until rice is tender
Stir in Lemon Zest and your blue cheese.
Scrub your Artichokes and slice them
Pop a knob of butter in a pan
Fry them in the butter until brown
Chuck in your nuts
Squeeze of lemon juice.
Mix it all together and serve your delicious risotto.