Mar 28, 2018 - Katja

Richard's Celeriac Risotto

Benedicts, Norwich Restaurant, Richard Bainbridge

 

Richard's Celeriac Risotto
Serves 4

Ingredients
1 Small Celeriac (Cut into 0.5cm Cubes)
1 Small Banana Shallot (Thinly Sliced)
1 Litre Chicken or Vegetable Stock
Small Bunch of Chives
50g Salted Butter
50g Parmesan (Grated)
1 Tbsp Double Cream or Crème Fraîche
150g White Wine
4 Button Mushrooms (Thinly Sliced)
Cep Powder to Garnish
100g Spinach Leaves

Place a pot onto a medium heat, once the pan is hot add the butter followed by the shallots. Turn down the heat and cook them off without colour, approximately 4-6 minutes.
Add the diced celeriac and sweat with the shallots for another 4-6 minutes, pour in the white wine and bring to the boil then turn down the heat to reduce the wine by 3/4.
Pour in the chicken or vegetable stock and bring back to the boil. Once boiling turn the heat down and cook until the celeriac is tender, approximately 30-40 minutes, remove from the heat and allow to cool until you are ready to serve.
Warm back through on the stove bringing everything to a simmer then add the parmesan and stir well.
Remove from the heat and check the seasoning, garnish with chives and serve in a bowl with sautéed spinach, raw sliced button mushrooms on top and dusted with Cep powder.
Enjoy :)