Celery Root Risotto And Pesto Food

GREEN RISOTTO WITH PESTO

Steps:

• Heat some oil in a large saucepan over a medium heat. Add the onion, stir for 2 min. then add the rice and toast it, stirring constantly, for 1 min.
• Add the wine and stir until evaporated. Add the artichoke, the celery and the courgette. Then add 1 ladleful of hot stock, stir until absorbed. Reduce the heat. Add the rest of stock a ladleful at time -stirring continously- until the rice is almost cooked and stock absorbed.
• Meanwhile make the pesto: put the basil leaves, garlic, cheese and pine nuts to the processor, pulse adding enough oil to obtain a creamy sauce. Season with salt.
• Before (5 min.) the rice is completely cooked stir the peas and the pesto through the risotto. Serve topped with basil leaves and, if liked, a grated of lemon peel.

RISOTTO WITH PESTO AND PEAS

Steps:

• Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
• Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
• Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
• Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.

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.

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.