Risotto - Celery Root and Pear

Wash and peel the celery root. Cut 60g into small cubes and keep aside.

Chop spring onion and garlic and stew them in oil with bay leaf and salt.

Add celery root in pieces and roast until golden. Add vegetable stock and simmer until soft. Remove the bay leaf.

Mix with a hand blender until pureed. Keep separate.

Roast the rice in a pot with salt and bay leaf. Mix until very hot.

Add pear fresh juice or Champagne. Mix until it evaporates completely and add hot stock.

Keep mixing for 10 minutes always covered with boiling stock.

Add the celery root cubes and puree. Keep cooking and mixing until al dente.

Turn off the heat and add Parmesan and truffle oil. Mix everything together.

Serve immediately with crushed walnut, sliced pear, chopped chives and truffle oil drops.

Spice Level:

Dietary

Allergens