Celeriac Risotto

History & Background

Celeriac is an ancient root grown by the Romans, rediscovered by Italian authorial cuisine since the 2000s. Common in Alpine valleys as a winter storage vegetable.

Ingredients for 4

• 320g Carnaroli rice
• 1 medium celeriac (500g)
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 60g cold butter
• 60g Grana Padano
• Toasted hazelnuts
• Zest of 1 lemon
• Extra virgin olive oil
• Salt, pepper

Method

1. Peel celeriac; cube 2/3, slice 1/3 on a mandolin.
2. Hold slices in acidulated water (prevents browning).
3. Sauté cubes in oil 8 min; blend half into a purée.
4. Sweat shallot with butter.
5. Toast rice and deglaze with wine.
6. Add broth; halfway through fold in the purée and cubes.
7. Manteca off heat with butter, Grana and lemon zest.
8. Garnish with raw slices and chopped hazelnuts.

Wine pairing

Erbaluce di Caluso or Soave Superiore.

Common mistakes

• Letting celeriac touch the air (blackens fast).
• Overcooking (loses the hazelnut flavour).
• Skipping the raw slice at the end.