Less Saves The Planet

Select Page

Celeriac Risotto by Nicolas Masse

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!

Ingredients

  • 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

Recipe

Step 1 – Celeriac Risotto

  1. With a big knife, remove celeriac’s thick root skin and keep it aside.
  2. Finely slice and dice.
  3. Peel and dice the onion.
  4. In a pan, heat the oil and sweat onion dices until they are coloured.
  5. Add celeriac into the pan and continuously stir with a spatula for thirtyish seconds in order to keep its light colour.
  6. Cover with a bit of Verjus. Let it reduce until the liquid is fully absorb.
  7. Once there is no liquid, you can a dash of single cream.
  8. Lower the heat and let it reduce once again for a few seconds.
  9. 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.  

  1. Chop thin leaves.
  2. Pour a drizzle of olive oil and a few drops of Verjus.
  3. 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.

  1. Wash the skin from the celeriac.
  2. Put in a pan and cover with water. Let it simmer on low heat for about 35-40 minutes.
  3. In a bowl, strain the vegetable stock.

Step 4 – Presentation

  1. Serve the risotto in a nice plate.
  2. 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!

Leave a reply

Your email address will not be published. Required fields are marked *

Nos dernières vidéos

Contact

Pin It on Pinterest

Share This