Celery & Porcini Risotto

I've still got lots of celery left from the cauliflower soup recipe, so tonight I'm going to do a River Cafe Cook Book Green risotto.

Ingredients (serves 6): inner white hearts of 3 heads celery & their leaves, 1.5 litres chicken stock, salt & pepper, 125g unsalted butter, 1 medium red onion, 150g dried porcini, 3 garlic cloves, 400g carnaroli rice, 3 tablespoons flat-leaf parsley, 120g Parmesan.

I'm replacing the chicken stock with veg stock (made with Marigold bouillon powder), red onion with white onion, and I'm using arborio instead of carnaroli rice.

Method: Soak porcini in 500ml warm water (30 mins).
Gently cook the celery (but not the leaves) & onion in half the butter, in a large saucepan.
Drain porcini, reserve soaking liquid, roughly chop. Add to the pan, along with the chopped garlic.
Cook for 5 mins, & season with salt & pepper.
Add rice, and stir in to coat each grain with the buttery veg.
Add a ladle of the porcini liquid, allow to reduce, then add the rest, stirring continuously.
Once absorbed, add a ladle of the hot stock, then once absorbed, add another ladle, and so on. Should be done after 15 mins.
Add the rest of the butter, the celery leaves (finely chopped), & the parsley.
Check seasoning, and serve with freshly-grated Parmesan.

Heavens, that sounds good.

Edit: I didn't actually get round to cooking this in the end, I re-did the penne with wild mushrooms & creme fraiche. Seems churlish to remove the recipe, though.
I ended up using the celery with some toasted walnuts (baked for 6 mins, 180 degrees C) and apple to go with some brie and Stilton that a guest brought round. And a few glasses of red wine. Good call, Rob!