Celery Root Risotto

Pairs with Carneros Pinot Noir
Serves 8

Ingredients

• 2 cups short-grain rice
• 3 quarts of poultry stock
• 1 stick unsalted butter
• ½ cup yellow onion, ⅛” diced
• ½ cup leek ⅛” dice
• ½ cup celery, ⅛” dice
• 3 cups celery root, ¼” dice
• 1 cup dry white wine
• ⅓ cup parmesan cheese, grated
• Salt and fresh ground pepper
• Leaves from the celery heart
• Parsley leaves
• Tuscan extra virgin olive oil by Gloria Ferrer

Instructions

Step 1 | Heat a heavy-bottom pan over medium heat. Melt 2 tbsp of butter with 2 tbsp of olive oil, slowly cook the onion and leek until softened.
Step 2 | Add the rice and increase the heat to medium-high, stirring constantly for 2-3 minutes while the rice gets coated with fat. Add the wine, reduce until dry. Season with salt.
Step 3 | Add 3 cups of simmering broth to cover the rice. Keep stirring, simmer for 5 minutes, then add the celery root. Season with salt. Add 3 cups of broth to cover, continue stirring, adding broth until the desired consistency is achieved. About 15-18 minutes in total.
Step 4 | Taste a piece of rice; if it yields to your teeth, it’s time to add a splash more stock, butter and parmesan cheese. The finished texture should be emulsified and nearly pourable. Garnish with celery leaves and parsley.