First, make your celeriac puree. Peel and cut the celeriac into small cubes. Reserve 100 g of the celeriac and put the rest into a small pan. Cover with water and simmer for around 10 minutes or until the celeriac is soft.

Remove from the heat and transfer to a food processor, and then whizz until smooth.

To make the risotto heat the a tablespoon of olive oil in a heavy bottomed pan. Finely dice the shallots and garlic then both to to the pan and fry until the onion is soft, about 5 minutes.

Add the rice and stir into the onions. Cook for around a minute before pouring in the wine. Reduce the until the wine barely coats the pan.

Next add add the stock, one ladle full at a time. Stir intermittently until the stock has been absorbed, then add more stock. Continue this process for around 25 - 30 minutes until the rice is cooked.

When the rice has about 10 minutes left heat the remaining tablespoon of olive oil in a frying pan. Peel and chop the carrot into similar size cubes as the celeriac. Then add both the remaining celeriac and carrot to the frying pan. Cook for around 5 - 10 minutes until cooked through and beginning to caramelise.

Once the rice is cooked, stir in the celeriac puree. Season well with salt and pepper.

Finely slice the parsley and roughly chop the hazelnuts. Serve the risotto with the caramelised carrot and celeriac layered on top, followed by the hazelnuts, and lastly the parsley.