Risotto is always tasty and very versatile. You can experiment wonderfully with broth and of course with ingredients. Now I made a version with celeriac, which I still had lying around. The combination with gorgonzola was a great match in my mind, luckily also in practice.
The garnishes in this recipe make it complete. The mustard seed, olives and oil have a similar shelf life, so be sure to use them in other dishes as well.
Risotto with celeriac and gorgonzola
2
persons3
hours30
minutesTools:
– Cooking ring (for preparing)
– Plug set
– Mandolin (or knife skills…)
Ingredients
- For the garnishes
1 little pot black olives in water
spring onions
balsamic
- For the risotto
1 shallot, finely chopped
125 gr celeriac, cut in brunoise
125 gr risotto rice (Arborio)
1 shoot White wine
0,5 l chicken stock
50 gr gorgonzola
20 gr Parmesan cheese
Preparation
- Dried black olives
- Preheat the oven to 80°C.
- Drain the olives, chop finely and dry with kitchen paper.
- Dry in the oven for 3 to 3.5 hours.
- Store closed in the refrigerator.
- spring onions
- Cut the green of the spring onion into pieces of 2-3 cm and then into wafer-thin strips.
- Place the strips in ice water so that they curl slightly.
- Drain on kitchen paper.
- celeriac slices
- Cut wafer-thin slices of the remaining celeriac on your mandolin. Cut out circles here with a cutter (diameter 2-3cm), 9 per person.
- Boil the slices for 5 minutes, rinse with cold water and drain on kitchen paper.
- Sprinkle some salt and pepper over this.
- Drizzle with extra virgin olive oil just before serving.
- Risotto
- Heat a dash of olive oil in a frying pan and fry the onion in it.
- Add the celeriac cut in brunoise and fry for a while.
- Add the risotto rice and fry until it starts to turn translucent.
- Deglaze with a splash of white wine and let it reduce for a while.
- Pour the stock by ladleful into the risotto until it is absorbed, then add the next one. Keep stirring regularly, this will take about 15 minutes.
- Remove the pan from the heat and stir the gorgonzola into the risotto. Sprinkle with the Parmesan cheese, put the lid on the pan and let it rest for 2 minutes.
- Season with (a lot of) freshly ground black pepper and salt if necessary.
- layout
- Place the cooking ring in the center of the plate and spoon the risotto into it. Press so that it becomes a flat whole.
- Place the celeriac slices on top, form a circle and finally place a slice in the middle.
- Divide the olives, mustard seeds and spring onions on top.
- Pour some parsley oil on one side and balsamic vinegar on the other.
- Buon appetito!
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