Celery risotto

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 onion
• 2 1 garlic clove
• 3 1 celeriac
• 4 5 tablespoons olive oil
• 5 2 glasses dry white wine
• 6 750 ml chicken stock
• 7 250 g Mascarpone
• 8 50 g Parmesan (Parmigiano Reggiano)
• 9 salt
• 10 pepper
• Total weight: 2,560 grams

Times:

Preparation	Cooking	Start to finish
30 min.	35 min.	1 hour

Step by step recipe

• 1: Prepare and finely chop 1 onion.
  Peel and grate 1 garlic clove, or chop very finely, and place on top of chopped onion.
  Set aside.
• 2:

  Diced celeriac

  
  Prepare 1 celeriac, then cut into very small pieces.
• 3: The best way to do this is to peel, wash and dry the celery.
• 4: Then cut into fairly thin slices.
• 5: Cut the slices into sticks.
• 6: Finally, cut the sticks into small pieces.
• 7: No secrets, it's quite time-consuming.
  Note: You can also use a mandolin to make the sticks more quickly.
• 8:

  Cooking the risotto

  
  Heat 5 tablespoons olive oil in a large saucepan over high heat, then add the onion and chopped garlic.
  Season with salt and pepper and cook for 1 minute, stirring constantly.
• 9: Add the diced celery, season with salt and pepper and stir well for 2 or 3 minutes.
• 10: Pour in 2 glasses dry white wine, and stir again, lower the heat a little, and let the wine evaporate almost completely, stirring occasionally.
• 11: Then gradually add 750 ml chicken stock, stirring regularly, until the celery is tender.
• 12: Add 250 g Mascarpone, stir to obtain a creamy texture (if necessary, add a little broth), and check the seasoning.
• 13: Finish by adding the grated Parmesan and mixing one last time.
• 14: Serve piping hot, perhaps with a drizzle of olive oil added at the last minute.

Remarks

You can replace the chicken stock with vegetable stock to suit your taste.
If you don't have mascarpone, use cream instead, or a mixture of half cream and half cheese.

---