Three Celery Risotto

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

Ingredients

• 320 g Carnaroli or Arborio rice
• 1 head of green celery
• Celeriac, about 200 g
• Celery seeds, one teaspoon
• 1 small white onion
• Vegetable broth, as needed
• 50 g butter
• 100 g grated Parmigiano
• 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 cut it into cubes.
2. Prepare a light vegetable broth in which you will cook the celeriac until tender. Once ready, drain it and reserve the broth.
3. In a pot, toast the rice with a drizzle of oil until it becomes translucent. This is the toasting step that seals the grains and prepares them to absorb the liquids.
4. In a separate pan, sauté the finely chopped onion in a little oil until it becomes translucent. Add the green celery pieces and let them brown lightly.
5. Combine the sautéed celery with the rice and begin adding the hot vegetable broth one ladle at a time, waiting each time for the liquid to be absorbed before adding the next.
6. Halfway through cooking, incorporate the celeriac cubes into the risotto.
7. When the rice is al dente, turn off the heat, adjust salt and pepper, and stir in the cold butter and grated Parmigiano, mixing to make the risotto creamy.
8. Finish with a sprinkle of celery seeds that will add a pleasant aroma and crunch to the dish.

Curiosities

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