in Italy

Celery risotto

updated

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Ingredients for 2 servings:

  • 1 shallot(s), finely diced
  • 1 clove(s) garlic, chopped
  • 1 tbsp butter
  • 125 g rice (risotto)
  • 50 ml white wine
  • 300 ml vegetable stock (more if needed)
  • 50 g celeriac, cleaned
  • 100 g celery
  • e.g. Parmesan, freshly grated
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely dice the celeriac. Cut the celery into very thin slices. Melt the butter in a saucepan. Sauté the shallot and garlic in it. Add the rice and sauté until translucent. Deglaze with white wine and reduce while stirring. Gradually add the warm vegetable stock. Simmer until the rice is al dente. About two-thirds of the way through cooking, stir in both celery varieties and continue cooking. Season the risotto with Parmesan cheese and salt. Divide the risotto among warmed plates and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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