Recipes
Celeriac risotto with green herb purée
Creamy, light and ready in minutes, this risotto method keeps things controlled and consistent, avoiding the dreaded stodgy finish.
By blanching the rice ahead of time, the final dish comes together quickly, making it ideal for busy services or cooking well at home.
Serves
4
Final cook time
4 minutes
Ingredients
Risotto
-
300g risotto rice (Arborio or Carnaroli)
-
1.5 litres vegetable stock
-
30g unsalted butter
Celeriac purée
-
600g celeriac, peeled and diced
-
1 onion, sliced
-
1 garlic clove, crushed
-
200ml double cream
-
1 tbsp olive oil
-
Salt
Green herb purée
-
1 small onion, chopped
-
Leftover herb stalks (parsley, chives etc.)
-
1 large bunch flat-leaf parsley
-
50g spinach
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2–3 tbsp olive oil
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2–3 tbsp crème fraîche
-
Salt
To finish
-
Parmesan, finely grated
-
Black pepper
Method
Blanch the rice
Bring the stock to a simmer and stir in the butter. Add the rice and cook for 10 minutes until just tender with a slight bite. Drain, reserving the stock. Spread the rice out on a tray and chill quickly.
Make the celeriac purée
Gently sauté the onion and garlic in olive oil until soft and lightly caramelised. Add the celeriac, followed by the cream. Cook until completely soft, then blend until smooth and season.
Make the herb purée
Sweat the onion and herb stalks in olive oil. Blanch the parsley briefly in boiling water, squeeze dry and add to the pan with the spinach. Once wilted, stir in the crème fraîche and blend until smooth and bright green.
Finish the risotto
Melt the butter in a wide pan. Add the chilled rice, warming it through before gradually adding reserved stock. Fold in spoonfuls of celeriac purée until creamy and loose. Cook for around 4 minutes, seasoning as needed.
To serve
Spoon onto warm plates. The risotto should gently spread, not sit stiff. Finish with the green herb purée, grated Parmesan and a little black pepper.
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