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!