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Celery risotto

Name: Celery risotto
Prep time: 29 min
Cook time: 31 min
Total time: 1 h
Yield: 12 people
Cuisine: French
Ingredients: 3 onions; 3 cloves garlic; 3 celeriacs; 15 tablespoons olive oil; 6 glasses dry white wine; 2 litres 250 ml chicken stock; 750 g Mascarpone; 150 g Parmesan (Parmigiano Reggiano); salt; pepper

Imagine a risotto, deliciously creamy of course, but made with diced celery instead of rice.

You follow the classic risotto preparation process, cooking gently and gradually stirring in stock, but at the end you add a little mascarpone, and you'll be amazed at the delicious result.

593

1 hour

Easy

6.30 €

12 people

10 Ingredients

Last modified on: September 24^th 2025

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For 12 people, you will need:

1 3 onions
2 3 cloves garlic
3 3 celeriacs
4 15 tablespoons olive oil
5 6 glasses dry white wine
6 2 litres 250 ml chicken stock
7 750 g Mascarpone
8 150 g Parmesan (Parmigiano Reggiano)
9 salt
10 pepper
Total weight: 7,680 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 30 min.

Cooking: 35 min.

All in all: 1 hour

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Prepare and finely chop 3 onions.

Peel and grate 3 cloves garlic, or chop very finely, and place on top of chopped onion.

Set aside.

Stage 2 - 20 min.

Diced celeriac

Prepare 3 celeriacs, then cut into very small pieces.

Stage 3

The best way to do this is to peel, wash and dry the celery.

Stage 4

Then cut into fairly thin slices.

Stage 5

Cut the slices into sticks.

Stage 6

Finally, cut the sticks into small pieces.

Stage 7

No secrets, it's quite time-consuming.

Note: You can also use a mandolin to make the sticks more quickly.

Stage 8 - 1 min.

Cooking the risotto

Heat 15 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.

Stage 9 - 3 min.

Add the diced celery, season with salt and pepper and stir well for 2 or 3 minutes.

Stage 10 - 7 min.

Pour in 6 glasses dry white wine, and stir again, lower the heat a little, and let the wine evaporate almost completely, stirring occasionally.

Stage 11 - 20 min.

Then gradually add 2 litres 250 ml chicken stock, stirring regularly, until the celery is tender.

Stage 12 - 2 min.

Add 750 g Mascarpone, stir to obtain a creamy texture (if necessary, add a little broth), and check the seasoning.

Stage 13 - 2 min.

Finish by adding the grated Parmesan and mixing one last time.

Stage 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.

Keeping: Enjoy immediately, but can be reheated.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	240 RDI=20 %	600 RDI=90 %	6,870 RDI=340 %	28,740 RDI: 340 %
Per 100 g	1 RDI=1 %	3 RDI=0 %	7 RDI=1 %	90 RDI=4 %	370 RDI: 4 %
Per person	10 RDI=4 %	20 RDI=2 %	50 RDI=8 %	570 RDI=30 %	2,400 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Celery, Sulfites, milk

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