Risotto with Caciocavallo cheese, apricots, coffee and celery powder

Angelo Sabatelli's cheese risotto recipe features an unusual combination of ingredients, including dried apricots, bitter coffee and celery powder. Caciocavallo, a majestic southern Italian cheese which is hung from a rope to drain as it ages, adds a unique salty flavour to the finished dish – the old the cheese, the stronger the flavour so choose according to your own personal tastes when sourcing the cheese. Using water to make risottos is common practice in Italy, although you could use vegetable or chicken stock for a richer flavour if you wish.