Risotto with Three Types of Celery
- Gluten Free
- Vegetarian
- Energy Kcal 641
- Carbohydrates g 76.5
- of which sugars g 6.3
- Protein g 19
- Fats g 28.1
- of which saturated fat g 13.8
- Fiber g 6.2
- Cholesterol mg 72
- Sodium mg 969
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
In Northern Italy, they’ve really, truly mastered the art of turning simple ingredients into something special. Take the three celery risotto—this dish makes celery the star of the show. Seriously, it's great. Using green celery, white celery, and celeriac, this celery risotto creates a depth of flavor that's both familiar and, I gotta say, super surprising.
The magic here? It's in the mantecatura, which is a classic Italian technique. You stir in butter and cheese to get that perfect creamy texture. Every bite is smooth, with bits of tender celeriac adding a twist you didn’t expect. And look, just like the region's famous saffron and pumpkin risottos, this dish relies on fresh, seasonal produce. It makes the flavors pop. Pretty much.
Just a dash of salt and pepper, and bam! The veggies take center stage, showing just how much flavor you can get from ingredients often overlooked. It’s amazing. Northern Italians have this knack for turning a simple vegetable into something really, really special.
Plus, there are similar creations like leek risotto in spring or celery root risotto in cooler months. These dishes blend earthy and gentle flavors so beautifully with rice. And listen, the risotto’s golden hue from the rice and cheese, combined with a sweet aroma when you lift the lid, offers a sensory experience. Not what you'd expect from celery.
Whether you are a risotto fan or just looking to mix up your dinner routine, a bowl of this three celery risotto is sure to satisfy in a simple, down-to-earth way. It works great as a main or a side, especially if you're into exploring new twists on Italian cuisine. Try this celery risotto and uncover the hidden, really good flavors in everyday ingredients. It's a testament to the creativity and resourcefulness in Northern Italian cooking—where even the simplest veggies become masterpieces. For real.
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- INGREDIENTS
- Carnaroli rice 1.67 cups (320 g)
- White celery 1 lb (280 g)
- Celery 1.1 oz (30 g)
- Celeriac 1 oz (30 g)
- Leeks 2.7 cups (240 g)
- Vegetable broth 4 ¼ cups (1 l)
- Butter 3 ½ tbsp (50 g)
- Taleggio cheese 5.3 oz (150 g)
- Parmigiano Reggiano PDO cheese 3 spoonfuls
- White wine 2 ½ tbsp (40 g)
- Hazelnuts 1.1 oz (30 g)
- Thyme to taste
- Fine salt to taste
- Black pepper to taste
- Chestnut honey a few - drop
How to prepare Risotto with Three Types of Celery
To prepare the risotto with three types of celery, start by cleaning them. Begin with the celeriac; after cutting it in half, peel it 1 and slice it 2, then cut it into strips and finally into cubes about 1/2 inch 3. You will get 5.3 oz of cleaned and chopped celeriac.
Then move on to the common and white celery. Use a vegetable peeler to remove the outer part where the strings are 4. Slice into strips 5 and then into cubes about 1/4 inch 6.
As before, do the same for the white celery, cleaning it and cutting it into sticks 7 and then into small squares 8. Finally, proceed to clean the leek. Remove both ends and make a vertical incision so you can remove the first two outer leaves. The leek is now clean, there's no need to rinse it 9.
Slice into thin rounds and set aside (you will get 2.1 oz cleaned) 10. Then cut the taleggio cheese into cubes and refrigerate it 11. Before cooking the rice, toast the hazelnuts. Chop them coarsely 12
and then place them on a baking sheet 13. Toast them in a fan oven at 410°F for about 8 minutes: be very careful that they don't burn 14. At this point, you have everything you need, move to the stove and start cooking the rice. In a pan, melt the butter and then add the celeriac cubes 15.
Then add the leek rounds, the common celery 16, and the white celery 17. Stir often, letting it stew for about ten minutes over low heat 18.
If necessary, you can add small ladlefuls of vegetable broth 19. Let it dry and then add the rice, letting it toast for about 3-4 minutes 20. As soon as the grains become almost translucent, deglaze with white wine 21.
Let the alcohol evaporate and then add the broth as needed 22, adding more gradually until the rice is fully cooked; remember to season with salt. When the rice is cooked, turn off the heat and add the taleggio in pieces 23. Without stirring, add the grated Parmesan, thyme, and another ladleful of broth 24.
Sprinkle with pepper 25, cover with the lid 26, and leave for about 1-2 minutes. This way, the cheese will melt without stirring, and the grains will remain intact. After the time has passed, remove the lid, serve the risotto with three types of celery by transferring it to each serving plate, garnishing with toasted hazelnuts, chestnut honey 27, and a few more thyme leaves!