Fry the celery and shallot gently in the extra virgin olive oil until golden. Stir in the rice. When the mixture is golden brown, skim the fat off the meat stockand pour in a little at regular intervals so the rice does not “stick” to the pan. Add the nettle leaves, stirring all the time. When the risotto is almost ready,fold in the chestnut honey, Fresh Asiago Pdo or, if you prefer, Aged Pdo, a knob of butter and a drop of extra virgin olive oil.