Chef Reuben Riffel Celeriac Risotto - MORECRAVINGS BY MARRIOTT BONVOY™
  • Chef Reuben Riffel Celeriac Risotto

    Posted on 17th November 2021.

Ingredients (serves two):
2 cups peeled and chopped celeriac
1 whole celeriac (baked in coals with skin on)
2 cups milk
5 cups chicken stock
3 tablespoons olive oil
½ onion, finely diced
1 clove garlic, chopped
1 cup Arborio rice
½ cup mascarpone or fresh cream
½ cup finely grated parmesan
Sea salt
White pepper
Hazelnuts, dry roasted
150g unsalted butter
6 leaves fresh sage

A risotto recipe is a guide in terms of how to cook flavor into the rice. Temperatures, stock density, or the pan, can vary and will affect the outcome of the recipe, so it’s one of those recipes where you have to keep on watching it and adjust as you go along. The cooking of the rice is dependent on the perfect temperature, once the warmed stock hits the pan it should slowly simmer, intermittent stirring with a wooden spoon is a necessity. Some people prefer risotto very al dente others want it just cooked, the mouthfeel of a risotto adds to the enjoyment of the dish. 

Put the artichokes and the milk into a saucepan and simmer for 45 minutes until the artichokes are soft and cooked well. Put into a blender and process until smooth. Bring the chicken stock to a simmer. In a separate heavy-based pan, heat the oil to medium heat. Add the onion and sweat until soft. Add the garlic and sweat for 1 minute. Add the rice and stir every minute. When the points of the rice grains are transparent and the rest of the rice grain is white, add a ladle of hot stock, fold the stock into the rice while stirring. When there is no more steam coming from the pan, add another ladle of stock. Repeat this until the rice is cooked al dente. Add the artichoke pure, fold in the cream, remove from the heat and fold in the parmesan cheese. Season to taste with salt and white pepper.

Heat the butter in a thick-based saucepot over medium heat. Once butter slowly starts to brown, add the sage leaves, be careful not to burn the butter. Move it back and off the heat as you control the browning and frying without burning.

Serve the risotto, drizzle with brown butter and sage, sprinkle over hazelnuts, and some extra parmesan.

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