Risotto with Three Types of Celery

The risotto with three types of celery is a dish that highlights different varieties of celery and their flavor nuances. Let’s look at the ingredients and the preparation:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 1 bunch of green celery
• Celeriac, about 200 g
• Celery seeds, one teaspoon
• 1 small white onion
• Vegetable broth, as needed
• 50 g of butter
• 100 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste

Preparation

1. Start by cleaning the green celery, cut the stalks into small pieces and set them aside. Peel the celeriac and dice it.
2. Prepare a light vegetable broth, in which you will cook the celeriac until it becomes soft. Once ready, drain it and keep the broth.
3. In a pot, toast the rice with a drizzle of olive oil until it becomes translucent. This is the toasting moment that seals the grains and prepares them for liquid absorption.
4. In a separate pan, sauté the finely chopped onion in a bit of oil until it becomes transparent. Add the green celery pieces and let them brown lightly.
5. Combine the sautéed celery with the rice and start adding the hot vegetable broth, one ladle at a time, waiting each time for the liquid to be absorbed before adding the next one.
6. Halfway through cooking, mix in the celeriac dices to the risotto.
7. When the rice is al dente, turn off the heat, season with salt and pepper, and stir in the cold butter and grated Parmesan, mixing to make the risotto creamy.
8. Finish with a sprinkle of celery seeds which will add a pleasant aroma and crunchiness to the dish.

Trivia

Celery is a versatile and low-calorie vegetable, present in Mediterranean cuisine. Besides its well-known diuretic and purifying properties, celery finds a place in traditional recipes for its unique flavor. In this risotto, the mix of textures and flavors from the green celery, celeriac, and celery seeds offers a complex and balanced taste experience.