Celeriac Risotto by Nicolas Masse
In his kichen restaurant La Grand’Vigne at the establishment Les Sources de Caudalie** in the middle of vineyards, chef Nicolas Masse is cooking celeriac in a zero-waste recipe. He is once again with us for a delicious and original recipe. You plan on making risotto today? Instead of Arborio rice, try celeriac!
- 1 celeriac
- 20cl of single cream
- Cow cheese (Tomme-style)
- 1 onion
- Branches of lovage
- A glass of Verjus/Verjuice
- Olive oil
- Salt and pepper
Step 1 – Celeriac Risotto
- With a big knife, remove celeriac’s thick root skin and keep it aside.
- Finely slice and dice.
- Peel and dice the onion.
- In a pan, heat the oil and sweat onion dices until they are coloured.
- Add celeriac into the pan and continuously stir with a spatula for thirtyish seconds in order to keep its light colour.
- Cover with a bit of Verjus. Let it reduce until the liquid is fully absorb.
- Once there is no liquid, you can a dash of single cream.
- Lower the heat and let it reduce once again for a few seconds.
- Risotto is almost ready!
Step 2 – Seasoning
Time to season lovage’s branches! Chef Nicolas Masse loves this aromatic herb for its similar taste to celery.
- Chop thin leaves.
- Pour a drizzle of olive oil and a few drops of Verjus.
- Add pepper and a pinch of salt.
Step 3 – Celeriac Stock
If you are here since the beginning, you have probably kept the root’s skin. Chef Masse suggests you to benefit from its healthy value in a delicious stock. To save water as advised by Less Saves The Planet, you can store it in the fridge for a few days and then use it to cook pasta for example.
- Wash the skin from the celeriac.
- Put in a pan and cover with water. Let it simmer on low heat for about 35-40 minutes.
- In a bowl, strain the vegetable stock.
Step 4 – Presentation
- Serve the risotto in a nice plate.
- Garnish with seasoned lovage leaves.
Chef Nicolas Masse came up with a great and healthy recipe: Celeriac Risotto with Verjus and Lovage.
You have just cooked like a pro!