Celery Root Risotto And Pesto Recipes

CELERY RISOTTO ALLA WALDORF

Steps:

• Rice Water
• In a dry pot over medium heat, toast rice until fragrant (about 3 minutes) stirring constantly. Once rice is toasted, deglaze with white wine, cooking until the pan is almost dry. Turn heat to low and slowly add the warm stock a little at a time, about 6 phases total. While adding stock, stir rice constantly. When all the stock is added, the rice should be very wet and undercooked, looking as if it is almost sitting in a thickened broth. Cover rice with plastic wrap and steep for 5 minutes. Drain rice and press, extracting as much liquid as possible. Cover and chill. Hold cold until service.
• Celery root Risotto
• Place celery root in a wide mouth pan. Cover with rice liquid and bring to a simmer. Cook 'rice', stirring constantly, until liquid is reduced and creamy and celery root is tender, adding more rice water as needed. Season with salt and parmesan, and add a small knob of butter. Hold warm, and add a little water if mixture is too thick.
• Distilled granny smith apple juice
• Weigh granny smith apple juice then place in a pot. Add agar powder to apple juice, whisking constantly. Place pot over medium heat and bring to a boil, whisking. Boil for one minute, then pull off the heat. Let juice cool slightly then add gelatin. Strain juice through a chinois into a plastic lined sheet tray. Let set in cooler for at least 6 hours, or until firm. Carefully cut gelee into medium sized cubes. Place in a deli container and hold in cooler.
• To pick up
• Warm risotto. Separately, warm veal demi-glace seasoned with a few drops of black truffle juice. Make a 'salad' of apple gelee, diced apple, chopped toasted hazelnuts, and celery leaves then season with salt and hazelnut oil.
• Plate by placing a spoon full of hot 'risotto' in the center of a warmed bowl. Carefully spoon a small amount of truffled veal jus around risotto then add a spoonful of 'salad' over risotto. Finish by shaving fresh black truffle over the top.

CELERY ROOT RISOTTO AND PESTO

Steps:

• Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.
• Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.
• Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.

VEGETABLE RISOTTO WITH PESTO

Steps:

• Begin by melting the butter in a large saucepan or wok.
• Add the onion and fry for a few minutes.
• Add the pepper to the onion and fry for another two or three minutes.
• Turn the heat down to medium-low.
• Add the rice and stir to coat.
• The rice grains should turn from cloudy to clear.
• Begin adding the bouillon, about 1/4 cup at a time.
• It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
• After about 10 minutes, add the chopped tomato and the zucchini.
• After 20 minutes add the mushrooms.
• Continue to add bouillon when the rice has absorbed it.
• After about 25 minutes add the peas.
• The bouillon should be just about up by now.
• The rice usually takes about 25-30 minutes to finish cooking.
• To test for doneness, take a bite.
• It could be a bit chewy, but shouldn't be really hard.
• After the bouillon has been used up and the rice is done, stir in the pesto.
• Mix well.
• You can add salt and pepper to taste.
• Mixing in some extra grated parmesan makes the rice a bit creamier.
• Top with a bit of parmesan, if desired.
• Serve with a nice crusty bread.
• For Vegetarian use the Vegetable Stock.

CELERY LEAF PESTO

Steps:

• Chop the pine nuts, garlic, parsley, celery leaves,and salt together in a food processor until the mixture becomes a smooth paste.
• Slowly drizzle in the olive oil.
• Add the cheese, lemon juice, and lemon zest, mixing well to incorporate.
• Season to taste with salt.
• If you like your pesto less lemony, I recommend adding the lemon juice a little at a time until just right.