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Prep time
15 minutes
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Cook time
40 minutes
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Serves
6
Author Notes
A chef once told me that he had decided to never put risotto on his menus again because it was the dish that war returned most often to his kitchen once served to customers. Too many people pride themselves on knowing what a real risotto IS! If I believe what he says, it’s probably one of the dishes that most arouses the passions of purists.
There are so many ways of doing it and so many different results and textures, that this is probably why he no longer ventures to serve them. Too runny, not runny enough, the rice too soft, too hard… I can understand it! Especially since it’s a dish that still requires a certain amount of logistics in a restaurant kitchen.
Personally, I like it «chuncky», when it holds itself while being very creamy and smooth. I like to prepare it the traditional way in a low saucepan, low heat, adding liquid ladle by ladle and gently stirring my rice. It’s quite zen in the end and above all impossible to miss. After all I am obviously way more forgiving than many picky clients.
—Jonathan Michaud
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Ingredients
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2 liters
vegetable or chicken broth
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1
large stalk of celery, cut into pieces + a few leaves
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1
white onion, very finely chopped
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2
cloves of garlic, finely chopped
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3 tablespoons
butter
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4 cups
celery root, peeled and diced
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2 cups
arborio rice
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1 cup
white wine
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1 cup
freshly grated Parmesan cheese
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2 tablespoons
mascarpone
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salt, pepper and lemon juice, to taste
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to serve : celery root chips (see note), celery ribbons cut with a peeler, chopped celery leaves, toasted pine nuts (or toasted and chopped hazelnuts)
Directions
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In a small saucepan, place the celery pieces and a few leaves. Add all the broth and bring to a boil. Keep warm.
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In a large sauté pan or low saucepan, over medium-high heat, sweat the onion and garlic without coloring in half the butter. The onion should be translucent. Add the celeriac cubes and continue cooking for 2-3 minutes. Add the rice and cook gently for 3 to 4 minutes, stirring to coat it well. Deglaze with white wine and reduce until almost dry.
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Over medium heat, add the broth, about 1 cup at a time, stirring frequently until the liquid is completely absorbed between each addition. Cook for about 20 minutes or until the rice is al dente. Salt, pepper. Add broth as needed for more flexibility.
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Remove from the heat and add the rest of the butter and the parmesan. Mix well until the texture is creamy. Add the mascarpone if desired for even more creaminess. Adjust the seasoning and sprinkle with the juice of a lemon wedge.
Serve immediately in deep plates and garnish with suggested elements.
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NOTE : I like to play with textures. To make celeriac chips, nothing could be simpler. Preheat oven to 375°F. Using a mandolin set to the thinnest thickness, slice a piece of celery root of the size of your choice. Spread the slices on a large baking sheet lined with parchment paper. Season lightly and bake for 20 to 25 minutes, checking often. I like to let them darken slightly to get that little burnt taste which will soften with the creaminess of the risotto.
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