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Creamy risotto with celeriac and chestnuts

Creamy risotto made with Riso Gallo Risotto Rustico, celeriac, and chestnuts.

Ingredients

1Celeriac
100mlDry white wine
40gfinely chopped onion
30gUnsalted butter
Salt and pepper
1lvegetable or chicken stock
30gGrana Padano
120gpeeled chestnuts
280gRiso Gallo Risotto Rustico
20groasted hazelnuts
1Rosemary
Olive oil

Preparation

  1. Peel the celeriac and cut into thick sticks.
  2. Sauté about a tablespoon of onion in a pan with oil and add the celeriac. Season with salt and pepper and let it cook slowly.
  3. Puree until smooth.
  4. Sauté the rest of the chopped onion for about 10-15 minutes on low heat until nicely golden brown and caramelized. Save the onion for assembly.
  5. Toast the risotto rice in a large dry casserole, stirring constantly so the rice doesn't stick.
  6. Add white wine when the rice is hot and let the alcohol evaporate.
  7. Set the cooking time to 15 minutes and add the simmering stock one ladle at a time. Keep stirring well.
  8. Halfway through the risotto preparation, add the caramelized onion and 8 tablespoons of celeriac puree to the rice.
  9. Meanwhile, caramelize half of the butter in a small casserole until it turns brown.
  10. Quickly roast the chestnuts in the brown butter to give them a nice color and flavor.
  11. Remove the risotto from the heat when it has a good texture and add the grated Grana Padano cheese and butter to the rice (as well as the brown butter from the chestnuts).
  12. Stir well and season with salt and pepper.
  13. Spoon onto the plate and garnish with the roasted chestnuts and roasted hazelnuts.
  14. Sprinkle with chopped rosemary and serve immediately.