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Recipe Detail Page
Fall Vegetable Risotto
Autumn 2002
The addition of celery root with the mushrooms gives this risotto extra layers of flavour. If celery root is unavailable substitute fennel.
Serves 4
Vegetables
½ cup (125 mL) peeled and chopped celery root,
cut into ¼-inch (5-mm) dice
2 tbsp (25 mL) unsalted butter
2 cups (500 mL) oyster mushrooms, torn into strips
¾ cup (175 mL) chopped zucchini, cut into ¼-inch (5-mm) dice
Salt and freshly ground pepper
Risotto
6 cups (1.5 L) chicken stock
3 tbsp (45 mL) unsalted butter
2 tbsp (25 mL) olive oil
½ cup (125 mL) finely chopped onion
2 tbsp (25 mL) coarsely chopped celery leaves
1 ½ cups (375 mL) Arborio rice
½ cup (125 mL) freshly grated Parmesan cheese
1 tbsp (15 mL) chopped parsley
1. Bring a pot of water to a boil. Add celery root and boil for 5 minutes or until crisp tender. Drain and reserve celery root.
2. Melt 2 tbsp (25 mL) of butter in a skillet over medium heat. Add mushrooms and cook until they begin to soften, about one minute. Add reserved celery root and zucchini and cook for 2 minutes. Season lightly with salt and pepper. Reserve in skillet.
3. Bring the stock to a simmer in a separate pot.
4. Add 2 tbsp (25 mL) butter and olive oil to a large pot on medium heat. Stir in onion and celery leaves and cook until onion becomes soft and translucent, about 3 to 4 minutes. Add the rice, stirring quickly and thoroughly until the grains are well coated.
5. Stir in ½ cup (125 mL) chicken stock, and cook, stirring, until the liquid is cooked down to the level of the rice. Add another ½ cup (125 mL) of stock and continue to cook the risotto, stirring every few minutes. Continue adding stock and stirring until rice still has a bit of bite in the centre, about 20 minutes.
6. Add reserved vegetables and a small amount of stock and continue to cook until the rice is tender but firm to the bite. There should be a little liquid left to act as a sauce.
7. Off the heat, add remaining 1 tbsp (15 mL) butter, 2 tbsp (25 mL) of the Parmesan and all of the parsley and stir thoroughly. Taste and correct for salt. Transfer to a platter, sprinkling with remaining Parmesan. Serve immediately.
Serves 4
