Waterman House Arancini with Young Buck Custard

500g (18oz) arborio risotto rice

1 litre (1 3/4 pints) vegetable stock

1 shallot, finely diced

1 clove of garlic, finely diced

1/2 teaspoon chopped thyme

150ml (5fl oz) white wine

1 celeriac, peeled and chopped (750g – 800g/1lb 10oz – 1 3/4lbs approx.)

100g (3 1/2oz) Parmesan, finely grated

200g (7oz) butter

200ml (7fl oz) whipping cream

250g (9oz) Young Buck blue cheese, rind removed and crumbled

4 eggs, beaten with a fork

250ml (9fl oz) double cream

150ml (5fl oz) milk

flour, egg and breadcrumbs to bread arancini

oil for deep frying