Risotto-style celeriac

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 celeriac
• 2 1 onion
• 3 4 tablespoons olive oil
• 4 500 ml chicken stock
• 5 150 ml liquid cream
• 6 100 ml cancoillotte (optional)
• 7 chives
• 8 salt
• 9 pepper
• Total weight: 1,935 grams

Times:

Preparation	Cooking	Start to finish
27 min.	21 min.	48 min.

Step by step recipe

1	Peel and rinse 1 celeriac, then cut into small dice. There's no doubt about it, this is a tedious job, so use a mandolin if possible to make life easier.
2	Prepare 1 onion and chop finely.
3	Pour 4 tablespoons olive oil into a large saucepan on medium heat. When good and hot, add the chopped onion. Salt, pepper, and cook for 1 or 2 minutes without colouring.
4	Add the diced celeriac, mix well and cook for 2 or 3 minutes, stirring from time to time.
5	Add just enough chicken stock to barely cover, no more.
6	Leave to simmer gently uncovered until the celeriac is tender. If there is any liquid left after the celeriac is cooked, drain this off.
7	Add 150 ml liquid cream, mix well and leave to reduce and thicken.
8	Add 100 ml cancoillotte, mix again and cook for a further 1 or 2 minutes, then take off the heat.
9	Finish by adding some finely chopped chives.
10	Your risotto-style celeraic is ready. Serve on its own or to accompany meat.

Remarks

You can miss out adding the cancoillotte in stage 8, or use another cheese if you prefer, either grated (Parmesan, Comté...) or a soft-paste cheese such as Époisse or Mont d'Or.
If you don't have chicken stock, use a vegetable stock instead.

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